Recipe by: Diane B.
Featured on Tuesdays with Thomas on 8/2/22
“I am submitting a family recipe that my whole family loves and I think it will go perfect with your flavor of the month for August which is Crisp Cucumber Balsamic. This recipe is simple to make and delicious, especially in the summer months when sweet tomatoes are available. I make it all year round using baby tomatoes when sweet regular tomatoes are not available. I have seen variations of this recipe but none as good as this one in my opinion.”
- For the salad:
- 1 large thinly sliced sweet red onion
- 1 long Armenian cucumber or the small Kirby cucumbers, thinly sliced. I use Organic or I thoroughly wash the skin so I can slice cucumber with skin left on.
- Sweet summer tomatoes, cut in quarters or bite sized pieces or use small cherry tomatoes cut in half. Use as many tomatoes as you want as they do add flavor to the dressing when no oil is added.
- 1 organic, drained and rinsed can of garbanzo beans
- 1 organic, drained and rinsed can of red kidney beans or 2 cans of garbanzo beans if preferred.
- I largely chopped avocado
- Salt and pepper to taste. I find salt and pepper brings out the flavor of the tomatoes as it mixes into the balsamic vinegar.
- For the dressing:
- Crisp Cucumber Balsamic to taste. I use an ample amount since I do not use olive oil. I find the juices of the cut up tomatoes pair well with the vinegar. Very delicious.
- If one uses oil, shake some Extra Virgin Olive Oil into the salad and mix thoroughly with the vinegar. I, personally, find that the Crisp Cucumber Balsamic added to the tomatoes makes a perfectly delicious dressing.
- salt and pepper taste.
- Let salad sit out at room temperature for an hour or more or while you prepare the rest of your meal. If this is your meal, then let salad sit at room temp for at least and hour. I I think you’re going to love this salad. Refrigerate unused portion.