Ingredients
Scale
- 2 cups canned white beans, rinsed and drained
- 1 large cucumber, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Optional: 1 tablespoon feta cheese, crumbled
Feel free to substitute the white beans with chickpeas for a different texture or add a splash of apple cider vinegar for an extra tang. Mama Lou taught me that cooking is about creativity and adapting to what you have on hand.
Instructions
- In a large mixing bowl, combine the rinsed white beans and sliced cucumbers. Toss gently to mix them evenly.
- Add the chopped dill and red onion to the bowl, mixing them into the beans and cucumbers.
- In a small bowl, whisk together the olive oil, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss gently until all ingredients are well coated. Adjust seasoning as needed.
- For an optional touch, sprinkle the salad with crumbled feta cheese for a creamy, tangy finish.
- Allow the salad to sit for at least 10 minutes before serving, letting the flavors meld together beautifully.
As you prepare this dish, remember that the key is in the details. Mama Lou always reminded me to taste as I go and adjust the seasoning to suit my palate. Cooking is an art, and you are the artist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
