A versatile recipe that's perfect as a side dish, a salad on its own, paired with steak, or even tossed in with your homemade tacos!
The base of this salad is Russian-inspired: chopped dill, diced onions, salt, cucumbers, and sour cream. It's soooooo good that I have been making this every week and eating it on a daily. I vow to have cucumbers stocked up in my fridge forever!
Prep time: 5 mins
Cook time: 3 mins
INGREDIENTS:
1 can six-bean medley (or single bean of choice), rinsed and drained
1 large cucumber, diced
1 small onion, finely chopped
2 Tbsp finely chopped dill
1/4 cup freshly chopped cilantro
1 heaping Tbsp 14% sour cream (grass-fed, organic)
2 Tbsp fresh lemon juice
salt & pepper to taste
optional herbs: 1 Tbsp finely chopped chives
optional spices: 1/4 tsp chipotle, 2 Tbsp nutritional yeast
Instructions:
1) Rinse and drained canned beans. Toss into a bowl
2) Finely chop cucumbers, onions and fresh herbs. Add to bowl.
3) Stir in sour cream, lemon juice, salt and pepper. You can stop here or you can continue to add more spices if you desire.
4) Serve while fresh.
5) Store in an air-tight container in the fridge. Will last up to 3 days.
Darlene's Notes & Tips:
⭐️ Feel free to use any canned beans. I love black beans and kidney beans. You can omit the beans entirely, and the salad will still taste amazing!
⭐️ Instead of dicing, you can use mini cucumbers and slice them up to coin-thickness.
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