White Bean & Cucumber Salad with Ricotta
178kcal
Ingredients
- 400 g tinned cannellini beans drained,
- 5 baby cucumbers
- 1 red onion sliced thinly
- 1 lemon juice and zest
- 2 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 tablespoon extra-virgin olive oil
- ¼ cup fresh basil
- ¼ cup fresh mint
- ¼ cup fresh chives
- 6 tablespoon ricotta
To Serve:
- Pitta bread
Method
- Top and tail your baby cucumbers and then use a chef’s knife to “smash” the cucumbers with the flat side of the knife. Then, cut into slices. (You can skip the smashing part if you want to!).5 baby cucumbers
- Thinly slice or dice your red onion.1 red onion
- Add the sliced cucumbers and red onion to a large bowl along with the drained beans, lemon juice and zest, apple cider vinegar, oregano, thyme, olive oil, and herbs.400 g tinned cannellini beans, 1 lemon, 2 tablespoon apple cider vinegar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon extra-virgin olive oil, ¼ cup fresh basil, ¼ cup fresh mint, ¼ cup fresh chives, salt and pepper
- Toss everything together and leave to sit for 5 minutes so the cucumbers and onion can pickle slightly.
- Spread your ricotta on a serving plate, then spoon the cucumber and white bean mixture on top.6 tablespoon ricotta
- Serve with pitta bread to scoop it all up!Pitta bread
Nutrition
Serving1gCalories178kcalCarbohydrates25gProtein9gFat7gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol11mgSodium239mgPotassium246mgFiber7gSugar3gVitamin A506IUVitamin C21mgCalcium156mgIron3mg
Notes
If you don’t have baby cucumber, a whole regular cucumber will also work well for this recipe!
In place of the cannellini beans (sometimes known as white beans or navy beans), butter beans or chickpeas will also work.
Add a teaspoon of red pepper flakes or a drizzle of hot honey for a little spice to this small plate!