Terri’s White Bean Salad with Mint
Salads and Dressings
celery, cucumber, white beans
1 19-oz(540mL) can cannellini or white kidney beans, rinsed and drained
1 cup diced English cucumber
1/2 cup chopped green onions
1 cup chopped celery
Lemon Mint Vinaigrette:
3 tbsp. lemon or lime juice (I like this salad better with lime, for some reason!)
2 tsp. Dijon mustard
1/2 tsp. minced garlic
1/2 cup olive oil
1 tsp. grated lime or lemon rind
3 tbsp. chopped fresh mint
Salt and freshly ground pepper
Combine beans, cucumber, green onions and celery in large bowl.
Place all the vinaigrette ingredients in a Jam jar. Place the lid on the jar and give it a good shake. Check the seasoning and add salt and pepper to taste.
Toss beans and vegetables with dressing.
Return to fridge until ready to serve.