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Wednesday, July 24, 2013

Cucumber Salad with Tomatoes and Fresh Dill

I love making fresh salads to serve during the summer.  This is a recipe for cucumber salad with roma tomatoes, garbanzo beans and red onions in a olive oil and white wine vinegar dressing.  This is great salad to serve at a summer barbeque or with a light meal.  This recipe serves 6 at approximately 112 calories per serving.

Cucumber Salad with Tomatoes and Dill

2 Cucumbers, sliced thin
3 Roma tomatoes, diced
1/2 red pepper, diced
1/2 red onion, diced
3/4 cup garbanzo beans, rinsed and drained
3 TBS. chopped fresh dill
3 TBS. olive oil
2 TBS. white wine vinegar
salt and pepper to taste

Wash and cut 2 cucumbers into thin slices.

Wash and dice the red pepper and red onions into small pieces.

Wash and dice 3 Roma tomatoes into small pieces.

Rinse and drain garbanzo beans.

Blend olive oil and white wine vinegar.  Toss with vegetables, fresh dill, add salt and pepper to taste.  Gently stir to combine.  Cover and refrigerate until cold.  This salad can also be served at room temperature, however, let sit for about 1/2 hour to marinate.