Cucumber And Cannellini Bean Side Salad Recipes

CUCUMBER & CANNELLINI BEAN SALAD WITH DILL

Cucumber & Cannellini Bean Salad with Dill image

Mix together 6 ingredients in just minutes with this no-cook bean salad recipe. Perfect for busy summer evenings when you don't want to heat up the kitchen!

Provided by Big Flavors from a Tiny Kitchen - Ashley Covelli

Categories Salad

Time 5m

Number Of Ingredients 8

Ingredients

1 English cucumber, quartered and sliced 1/4-inch thick
1/4 cup red onion, thinly sliced
1 (15.5-ounce) can cannellini bean, rinsed and drained
1 tablespoon fresh dill, chopped
1-2 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly cracked black pepper, to taste

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.

Nutrition Facts : Calories 220 calories, Sugar 1.2 g, Sodium 603.2 mg, Fat 7.5 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 30.1 g, Fiber 6.7 g, Protein 9.9 g, Cholesterol 0 mg

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

Cucumber and Cannellini Bean Salad Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 15

Ingredients

Dressing:
15 oz. Can of cannellini beans - drained
1/2 red onion - sliced thin
5 cucumbers - sliced thin
2 sun dried tomatoes - sliced thin
1 tbs. capers - chopped plus 1 tbs. caper juice
1/2 cup fresh basil - chopped
14 oz. can of artichokes - drained and sliced
Juice of 1 lemon - plus sliced lemon wedges for garnish
2 tablespoons vinegar
1 tablespoon sugar
1/4 - 1/2 tsp. red pepper flakes
1/4 tsp. black pepper
1/2 tsp. salt
3 tablespoons olive oil

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.

CANNELLINI AND CUCUMBER SALAD

Cannellini and Cucumber Salad image

Make and share this Cannellini and Cucumber Salad recipe from Food.com.

Provided by CJAY8248

Categories < 15 Mins

Time 10m

Yield 1 salad, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (9 3/4 ounce) jar marinated garden salad (Giardiniera)
1 1/2 teaspoons olive oil
1 tablespoon sugar
1 teaspoon dill weed
1/2 teaspoon onion powder
2 medium cucumbers
1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans)
1 cup cherry tomatoes, quartered

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.

Nutrition Facts : Calories 102.6, Fat 1.1, SaturatedFat 0.2, Sodium 5.7, Carbohydrate 18.5, Fiber 4, Sugar 3.6, Protein 5.8

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