This is my take on a mediterranean bean salad. I made it the other night and was just perfect. You can make this with almost any variety of beans and vegetables you have in the fridge. The substitution variations are endless.
If you’re anything like me, then you hate having to scroll all the way to the bottom of a post for a recipe.
Well lucky for you here on Keep It Sambal. my rule is to provide the recipe right up front, with any story and background after so you can get to cooking and eating. With that said, here is a super easy dish you can enjoy with your favorite grain and salad.
Recipe:
- 3 Baby Cucumbers – chopped in quarters
- 3 Sweet Ears of Corn – cut kernels off
- 1/2 bunch of parsely (sub for cilantro if that’s more your style, but parsely is more authentic Mediterranean)
- 1/2 yellow onion – diced
- 2 can cannellini beans – drained
- 3 small red peppers – I use the small hot ones
- 3 tablespoons olive oil
- 2 teaspoons of salt – to taste
- 1 lemon – squeezed
- Cherry tomatoes – halved (optional)
- Instructions: mix alll the ingredients in a large bowl and ENJOY!!! Chill or serve at room temperature.
