Thursday's Rambling - Easy Peasy Chopped Bean Salad

Ah, summer, what power you have to make us suffer and like it.
                                                                   ~Russel Baker

I shared this easy and great tasting salad recipe three years ago, and it's just so yummy, I wanted to share it with everyone again.  Sort of like a TBT, Throwback Thursday...

Even some of our fussy eaters in the family have gone back for seconds; and whenever there's leftovers, I can literally make a meal of it for lunch...

EASY PEASY CHOPPED BEAN SALAD

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
3/4 teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can cannellini beans, rinsed and drained
1 red bell pepper, finely diced
Salt and pepper to taste

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl.  Add cucumbers, beans, and bell pepper; toss to combine.  Season with salt and pepper. 

It's best served at room temperature.  Store in the refrigerator and remove early enough for the oil to warm up before serving.

Makes 4 (1 cup) servings

It's worthy enough to take to potlucks, just the red and green colors will draw everyone to try it...

I'd like to give a BIG Thank You to the South Beach Diet Cookbook for this recipe, even though I changed the name to make it more appealing. Doesn't Easy Peasy sound cool?