Recipe for white bean and salsa salad
Serves 6
1medium cucumber, halved lengthwise2cans (15 ounces each) white beans, drained¼large sweet onion, thinly sliced1⅓cups thick, chunky tomato salsa1tablespoon lemon juice¼cup chopped fresh basilSalt and pepper, to taste5ounces fresh arugula2tablespoons chopped fresh chives
1. Using a small spoon, scoop out and discard the cucumber seeds. Thickly slice the halves and transfer to a bowl.
2. Add the beans, onion, salsa, lemon juice, basil, salt, and pepper.
3. On a serving plate, arrange the arugula. Top with the bean salad. Sprinkle with chives. Lisa Zwirn
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