White Bean & Cucumber Salad
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Spoon
Ingredients
- 1 cucumber, quartered lengthwise, chopped 1/4” thick
- 1 can cannellini beans(15.5 ounce), rinsed and drained
- 1/2 cup red onion, diced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh rosemary, minced
- 1-2 tablespoons white vinegar or lemon juice (to taste)
- 2-1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper, to taste
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