1 cucumber, diced
2 spring onion, chopped
8oz cannellini beans, drained (about half of 15.5 oz. can)
salt and pepper to taste
¼ cup olive oil
1 Tbsp. lemon juice
½ tsp. minced garlic
1 tsp. stone-ground mustard
¼ tsp. each salt and pepper
Combine salad ingredients in a medium bowl.
Place dressing ingredients in the bowl of a food processor and buzz until the dressing is
emulsified; or, combine in a bowl and whisk until mixture thickens and blends. Pour dressing over salad ingredients then toss.
If desired, add 4 oz. feta cheese, crumbled, on top.
Makes about 4 light servings.
***I brought this salad to a party on Saturday and we loved it so much that on Sunday I made another batch into a dip by zipping all ingredients (except lettuce) in the food processor.
Recipe and photo from Cold Cereal and Toast blog.