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Cucumber& Cannellini Bean Salad Recipe

by Catherine Pappas

Ingredients

15 oz. Can of cannellini beans – drained ½ red onion – sliced thin 5 cucumbers – sliced thin 2 sun dried tomatoes – sliced thin 1 tbs. capers – chopped plus 1 tbs. caper juice ½ cup fresh basil – chopped 14 oz. can of artichokes – drained and sliced Dressing:

Juice of 1 lemon – plus sliced lemon wedges for garnish 2 tablespoons vinegar 1 tablespoon sugar ¼ - ½ tsp. red pepper flakes ¼ tsp. black pepper ½ tsp. salt 3 tablespoons olive oil

Directions

1. Combine all of the ingredients for the salad in a bowl.
2. Combine all of the ingredients for the dressing in a small bowl and mix. Pour the dressing over the salad and give a toss.
3. Refrigerate to chill before serving.

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