Cucumber Bean Salad

For the Girl's Martini Night a couple of weeks ago, I wanted to bring a fresh Summer salad that would travel easily and taste great. Using some fresh vegetables and a few pantry staples, I was able to put this together in no time.

The crisp fresh taste of the cucumber combined with the creamy salty feta in a tangy dressing made for a great side dish. I ended up dipping into the leftovers in the fridge throughout the weekend and it just kept getting better and better. I'm sure that this will be a staple in my packed lunches this Fall!

What you'll need:
4 cups Cucumber, peeled and diced
2/3 cup Red Bell Pepper, diced
1/4 cup Red Onion, slivered
1/2 cup Feta Cheese, crumbled
1 can Beans (White Kidney Beans, Black Beans, Red Kidney Beans or Black Eyed Peas)
3 tbsp Olive Oil
2 tbsp Lemon Juice
1 tsp Dried Oregano
Fresh Ground Pepper

Combine cucumber, beans, pepper, onion and feta together in a large bowl. 

In a small bowl, whisk together oil, lemon juice, oregano and pepper. 

Add to salad and toss to coat.

This is great served at room temperature or chilled.

It also travels very easily and keeps well in the fridge.

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