White Bean and Cucumber Salad
Light and fresh White Bean and Cucumber is a wonderfully summery side dish. It’s a great addition to picnics, potlucks, and barbecues.
Ingredients
- 2 medium cucumbers thinly sliced
- 1 teaspoon sea salt
- ⅓ cup white wine vinegar or Champaign vinegar
- 2 tablespoons chopped chives
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- ½ teaspoon black pepper plus more to taste
- pinch red pepper flakes optional
- 2 scallions sliced
- 1 cup cooked white beans (such as cannellini or navy beans)
- ¼ cup chopped parsley loosely packed
Instructions
- Place the sliced cucumbers in a colander and sprinkle them with the salt. Let it stand for 5 or 10 minutes, stirring occasionally.
- While the cucumbers are draining, whisk together the vinegar, chives, garlic, mustard, black pepper, and red pepper flakes.
- Place the cucumbers in a large bowl along with the scallions and beans. Pour on the dressing and toss to coat. Gently fold in the parsley.
- Refrigerate for an hour or two before serving, to allow all of the flavors to combine.
- Sprinkle with more red pepper flakes and black pepper before serving, if that’s your thing.