Description
A crisp and colorful cucumber salad tossed with creamy white beans, hearty chickpeas, savory salami, sweet bell peppers, and fresh dill, all coated in a light red wine vinaigrette. Refreshing, satisfying, and perfect for make-ahead meals or gatherings.
Ingredients
Units
Scale
- 2 large English cucumbers, thinly sliced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 ounces salami, thinly sliced into strips
- 1 medium red bell pepper, finely diced
- 1 medium yellow bell pepper, finely diced
- 1/2 cup red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Wash and thinly slice the English cucumbers. Place them in a large mixing bowl.
- Add the drained white beans and chickpeas to the bowl.
- Stir in the sliced salami, diced red bell pepper, diced yellow bell pepper, chopped red onion, and fresh dill.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper.
- Pour the dressing over the salad ingredients.
- Toss gently until everything is evenly coated without crushing the beans.
- Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Stir again before serving and adjust seasoning if needed.
- Serve chilled or at room temperature.
Notes
- Rinse and drain beans thoroughly to prevent excess moisture.
- Chill the salad before serving for the best flavor.
- Slice vegetables evenly for balanced bites.
- The salad keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 20mg