It's

Cozy Food Friday!

It's been a hot one here in my corner of Delaware.

The thought of cooking and eating hot food just isn't appealing most days, so cold meals are a must. But they have to be filling. This summer 'salad' is a great option!

photo property of www.acedarspoon

WHITE BEAN SALAD

Ingredients

2½ cups / 1 can cooked white beans
12 cherry tomatoes, halved
1 large cucumber, diced
1 large red onion, diced

¼ parsley, chopped
2 tablespoons olive oil
1 lemon
pinch of salt & pepper

photo property of www.unicorninthekitchen.com

Directions

    Drain and rinse white beans in a colander, shake colander lightly to remove as much water as possible without breaking up the beans. Pour into large mixing bowl.

 

   Chop the red onions and scallions into small pieces.

   Cut cucumbers into small pieces.

   Cut the cherry tomatoes in halves. 

   Finely chop the fresh parsley.

   Add all the chopped ingredients to the mixing bowl with the white beans.

   Add the juice of the lemon into the salad, as well as the olive oil, then season with salt and pepper.

   Mix everything well, gently and transfer to a smaller bowl. 

   Cover and place salad in refrigerator for 30 minutes allowing the flavors to blend.

   Serve and enjoy!

   NOTE: To add a wonderful bite, shave a sharp, hard cheese over each bowl/plate when serving.

photo property of www.bitesofwellness

Great to take to a BBQ or Pot-Luck

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