Cannellini and Cucumber Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From my collection of handwritten recipes. Ingredients:
1 (9 3/4 ounce) jar marinated garden salad (giardiniera) |
1 1/2 teaspoons olive oil |
1 tablespoon sugar |
1 teaspoon dill weed |
1/2 teaspoon onion powder |
2 medium cucumbers |
1 (15 ounce) can cannellini beans, rinsed and drained (white kidney beans) |
1 cup cherry tomatoes, quartered |
Directions:
1. To prepare dressing: Pour 1/4 cup liquid from giardiniera into container of blender; reserve vegetables. To blender add oil, sugar, dill and onion powder. Peel cucumber cucumbers, cut in halves lengthwise; scoop out seeds with a teaspoon. Slice into 1/2 pieces. Add 1 cup cucumbers to blender; cover and refrigerate remaining cucumbers. Whirl cucumber mixture until smooth, stopping blender if needed to scrape down sides of container. Pour dressing into medium bowl. Rinse and drain reserved giardiniera vegetables. Add to dressing along with beans; toss gently. Cover and refrigerate for 2 hours. Just before serving add refrigerated cucumbers and tomatoes; toss gently.
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