The Culinary Works

Share this Digg Del.icio.us Reddit Slashdot Furl Yahoo Technorati Newsvine Ma.Gnolia Googlize this Blinklist Facebook Hear this text Print E-mail

This is a salad I love because it's easy to prepare and gives that special vibrant, fresh, crunchy summer salad experience that we all crave!  I have taken it to multiple potluck dinners and people always appreciate this unique and lovely salad.

White Bean, Dill and Cucumber Salad with Lemon and Feta

2 Cans of Cannelini Beans/White Beans, drained and rinsed

1 Large Seedless Cucumber

1 Bunch of fresh Dill

4 oz crumbled Feta

1/4 cup good Olive Oil

1 Lemon

 

Start by draining and rinsing the beans.  Put them in a bowl.  Dice the cucumber into small 1/4 inch cubes, ideally the same size or smaller than the beans and put them into the bowl.  Shave the tender leafy parts of the dill with a knife and run your knife through the pile several times and add to the bowl.  Zest the lemon into the bowl and add your olive oil.  Mix.  (Mixing the oil before you add the lemon ensures the acid in the lemon doesn't start breaking down the beans right away and allows the salad to hold a bit longer)  Juice the lemon into the bowl, add the Feta and give it another mix.  Season with Salt and Pepper to taste.

It's also great served with Crostini or toasted pita!  If you want it to be more salad like, you can shred some romaine and mix it in just as you serve it.  I hope you love it!!

Quote this article on your site