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It tastes great cold or at room temperature, and is perfect with grilled meats or to take to pot luck!
Cannellini Bean Salad
2 Tbls Olive Oil
1 Tbls Red Wine Vinegar
1 Tbls Red Onion - minced
¾ tsp Oregano - dried
2 med Cucumbers - peeled, seeded & diced
1-15oz can Cannellini Beans – drained & rinsed
1 med Red Bell Pepper – finely diced
Salt & pepper to taste
Whisk together olive oil, red wine vinegar, onion and oregano. Add cucumbers, Cannellini beans and red pepper; toss to coat with oil mixture. Season with salt and pepper, and refrigerate until serving.
This salad can be refrigerated for up to 3 days. (serves 4)
(The South Beach Diet: Quick & Easy Cookbook)
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