Cucumber-White Bean Salad

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   Always looking for tasty protein sources, and ways to use up the last of our fall garden produce!

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   Thinly slice several mint leaves. I use spearmint, as it grows abundantly in our garden. We like it very much, so I used 10 or 12 leaves.

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   Mix in a small amount of white sugar, since cucumbers can be bitter this time of year. I used approximately 1 Tablespoon.

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   Peel, seed, and thinly slice 1 cucumber.

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   Add 1 to 1.5 cups of white beans. I used Goya cannellini beans. I rinsed them.

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   Dress with a light oil and mild vinegar. I used Zvijezda sunflower oil, and Centrella apple cider vinegar.

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* Per serving · 4 servings · Values may vary.

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