I just love bean salad recipes because they're healthy and can be made in less than 10 minutes. Plus, there's always a different dressing, seasoning, or other ingredient around to change it up a bit. (Note how many
"to taste's" there are in this recipe). Add some cayenne pepper for a little kick. You can also swap Italian dressing for the red wine vinegar and olive oil. Feel free to get creative and throw in any other veggies you may have on hand as well.
In this recipe, I really liked the crunch of the diced cucumber with the sweetness of the grape tomatoes and basil. The red wine vinegar lent a touch of acidity, which pairs perfectly with the olive oil. (Hint: if you double this recipe, it may just be perfect for any Labor Day barbecues that you're planning on crashing).
1 large can small white beans, drained and rinsed
1 package grape tomatoes, halved
1 medium cucumber, diced
1 small yellow onion, thinly diced
1/2 to 1 tbsp. red wine vinegar (or to taste)
1/2 to 1 tbsp. olive oil (to taste)
1/2 tsp. dried basil (or 1 tsp. fresh)
1/4 tsp. sea salt (to taste)
1/4 tsp. garlic powder
Total Cook Time: 10 minutes.