Cannellini And Cucumber Salad Recipes

CUCUMBER & CANNELLINI BEAN SALAD WITH DILL

Steps:

• In a large bowl, combine cucumber, red onion, rinsed beans, and dill.
• Pour vinegar and oil over top, season with salt and pepper, and stir to combine. Taste for seasoning and add more salt and pepper if desired.

CUCUMBER AND CANNELLINI BEAN SALAD RECIPE - (4.3/5)

Steps:

• Combine all of the ingredients for the salad in a bowl. Combine all of the ingredients for the dressing in a small bowl and mix. Pour the dressing over the salad and give a toss. Refrigerate to chill before serving.

THREE BEAN SALAD RECIPE BY TASTY

Steps:

• Thinly slice the red onion and add to a large bowl.
• Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
• Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
• Add the chickpeas, kidney beans, and cannellini beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Enjoy!

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

CANNELLINI AND CUCUMBER SALAD

Steps:

• To prepare dressing: Pour 1/4 cup liquid from giardiniera into container of blender; reserve vegetables. To blender add oil, sugar, dill and onion powder. Peel cucumber cucumbers, cut in halves lengthwise; scoop out seeds with a teaspoon. Slice into 1/2" pieces. Add 1 cup cucumbers to blender; cover and refrigerate remaining cucumbers. Whirl cucumber mixture until smooth, stopping blender if needed to scrape down sides of container. Pour dressing into medium bowl. Rinse and drain reserved giardiniera vegetables. Add to dressing along with beans; toss gently. Cover and refrigerate for 2 hours. Just before serving add refrigerated cucumbers and tomatoes; toss gently.

CANNELLINI BEAN SALAD WITH CUMIN DRESSING

Steps:

• In a glass measuring cup, stir together first 8 ingredients and then slowly whisk in oil until well blended.
• Toss cannellini beans, tomatoes, roasted pepper, and cucumber in large bowl, and drizzle with vinaigrette.
• Add salt and pepper to taste.
• Serve immediately at room temperature or chill until ready to serve.

CUCUMBER AND CANTALOUPE SALAD

Steps:

• Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.