Tomato-Cucumber-Bean Salad

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!

Tomato Cucumber Bean Salad

Pretty colors = Pretty tasty


Prep Time:  5-7 mins

Cooking Time: n/a

Serves: 4-6



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.

One thought on “Tomato-Cucumber-Bean Salad

  1. Sounds yummy! I say, split it into two tupperwares and add feta to your half. (even though I think feta is evil) 😉

    I made a tomato/watermelon/cucumber/avocado salad that was similarly colorful and v.tasty… but out of season now. 🙁

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