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Cannellini Bean and Cucumber Salad

Cannellini Bean and Cucumber Salad

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Serves: 4
Prep Time: 10 minutes

INGREDIENTS

  • 1 can cannellini or other large white beans, drained and rinsed
  • 1 medium cucumber or 3 Persian cucumbers, peeled, seeded, and diced (leave some strips of peel on the cucumber for color if you like)
  • 1/2 cup pitted black olives
  • 1 medium roasted red pepper (canned or home roasted), cut into strips
  • 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 medium head little gem lettuce, separated into leaves

DIRECTIONS

  1. In a large bowl, combine beans, cucumber, olives, red pepper, garlic, fresh and dried oregano, and
    lemon zest.
  2.  Drizzle with olive oil and vinegar and mix gently. Season with salt and pepper.
  3. To serve, arrange lettuce leaves on a large platter or individual plates. Mound salad on top of lettuce.

Note
Salad can me made ahead of time but don’t plate on lettuce until ready to serve. At serving time, toss gently and adjust seasoning, if necessary.