Beans and Greens Salad
Prep: 10 minutes
This salad can be eaten in a bowl or wrapped up in a corn or flour tortilla for a delicious summer-time wrap meal.
- 2-15 ounce cans cannellini beans, drained and rinsed
- 2 roasted red peppers, chopped
- 1 cucumber, sliced
- 1/3 cup oil free salad dressing
- 2 tbsp fresh basil, slivered
- 8 cups mixed salad greens
- freshly ground pepper
Combine the beans with the peppers, cucumber, dressing and basil. Place the greens in a large bowl and add the vegetable mixture. Toss well to mix. Season with freshly ground black pepper. Serve at once.
Hint: If you are using bottled roasted peppers, blot with a paper towel before chopping. If fresh tomatoes are in season, substitute 2 fresh, ripe tomatoes for the roasted red peppers. Or add the tomatoes along with the roasted peppers. The cucumber may be seeded before using in this recipe, if desired. Doing so will make the salad a bit less watery. When fresh zucchini are in season, use a small fresh zucchini in place of the cucumber. This salad can be different each time you make it by using different beans, dressings and vegetables, but it is always a fast, delicious summer meal!