Most Southern salads are packed full of fatty goodness. I love pasta salads slathered Duke’s mayonnaise just as much as the next gal; but, in trying to whip my body into summer-ready shape, I’m cutting back on the fats and carbs. I took my favorite ingredients from pasta salads then combined them with cannellini (or white kidney beans) plus oil & vinegar for a salad I can snack on throughout the week. This recipe is also inspired by another all-time Southern favorite: cucumber, onion & tomato salad.
1 can (15.5 oz) Bush’s Cannellini beans, drained and rinsed
1/2 cup red onion (chopped)
1 cucumber (quartered)
1 cup grape tomatoes (halved)
3 TBPs red wine vinegar & olive oil dressing (or your favorite vinaigrette)
2 TBPs lemon juice
1/2 cup fresh dill (removed from stems)
Pinch of Tex Blair’s seasoning
1/4 cup feta cheese (well hell I couldn’t cut out all the fat but it’s )
Fresh ground black pepper
Combine beans, onion, cucumbers and tomatos in a large bowl or tupperware container. In a separate bowl, whisk your dressing with lemon juice, dill, and Tex Blair’s seasoning. Pour over veggies then top with feta and a few grinds of black pepper. Cover and refrigerate for 8 hours to let the flavors blend.
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