White Bean & Cucumber Salad | Healthy & Refreshing 15 Minute Recipe
There is nothing better than an easy recipe that´s packed with flavors and fills your body with goodness. This White Bean & Cucumber Salad is just that. Made with heart-healthy ingredients, effortless to put together and all done in just 15 minutes.
You can serve this White Bean & Cucumber Salad at room temperature or even add into the fridge and serve it chilled. Either way, serve it next to a crunchy baguette for the ultimate experience.
What flavors this salad is the sherry vinaigrette. Made with extra virgin olive oil, sherry vinegar, garlic, oregano and parsley. If you can´t find sherry vinegar in your area, you can substitute it for either white wine vinegar or red wine vinegar.
TIPS & TRICKS to Make this Recipe: This salad will hold for up to 5 days in the fridge, in an air-tight container.
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Watch the Video Below on How to Make this White Bean & Cucumber Salad
White Bean & Cucumber Salad
- 1/4 cup extra virgin olive oil 60 ml
- 1 tbsp sherry vinegar 15 ml
- 1 clove garlic
- 1 tsp dried oregano 1 gram
- 2 tbsp finely chopped fresh parsley 8 grams
- 2 15.5 oz canned white beans 880 grams
- 1/2 english cucumber
- 1 shallot
- 12 cherry tomatoes
- pinch sea salt
- dash black pepper
Add 1/4 cup extra virgin olive oil into a bowl, along with 1 tbsp sherry vinegar, finey grate in 1 clove garlic, add 1 tsp dried oregano, 2 tbsp finely chopped fresh parsley and season with sea salt & black pepper, whisk together and set aside
Drain the canned white beans into a colander, rinse under cold water and then shake off any excess water, transfer the beans into a large bowl
Cut the cucumber into small 1/4 inch (.635 cm) pieces, thinly slice the shallot and cut the cherry tomatoes in half, add the ingredients into the bowl with the beans, season with sea salt & black pepper
Pour the dressing over the ingredients and gently mix together until well mixed, transfer into a serving dish and serve chilled or at room temperature, enjoy!
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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