The CSA box for week 1 gave us tomatoes and cucumbers. My first thought: why not make a salad? But, what else should I add…? Not having tons of time to make complex dishes or tons of stuff from scratch every day, making a simple salad like this helps out by providing a good salad that can be a side for lunch or dinner. Adding some beans gives it color – and more fiber (yeay!) – and helps me ignore the fact that I’d really like to add some feta. Since DH has not yet climbed on the feta bandwagon, I figured beans were the safer addition. His verdict: tasty win!
Prep Time: 5-7 mins
Cooking Time: n/a
1 large slicing or heirloom tomato, washed and chopped into small pieces
1 large cucumber, washed and chopped into small pieces
15 oz can red kidney beans, drained and rinsed
15 oz can chick peas (garbanzo beans), drained and rinsed
2 Tb lemon juice
salt and pepper, to taste
Make it Happen
Stir to combine all ingredients in a medium-sized mixing bowl. Use either a few grinds of salt and pepper or a small amount, checking for taste as you go.