Recipe by Tigrgrrl
"A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving."
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cucumber, seeded and chopped
thinly sliced red onion
canned kidney beans, drained
diced firm tofu
chopped fresh basil
balsamic vinaigrette salad dressing
salt and pepper to taste
Wonderful, easy recipe! (Note that I left off the tofu.) Thanks so much for the recipe!
Was OK. I think the advice about letting the salad marinate is good.
I added Feta instead of tofu and loved it! I can't wait for my garden to get going and use this all summer! Great recipe to take for family picnics!
Fresh and different! My husband loves this! I didn't have kidney beans so I drained the ranch style beans that I had in the pantry and used them. I ate mine over a bowl of romaine and made it a healthy lowfat meal while my family had sloppy joes with this as a side!!
Great, simple and very filling alternative to a standard salad. I used plain balsamic vinegar as opposed to the vinaigrette and still thought it was great. The tastes are very complementary.
Excellent! Skipped the tofu because I don't like it, and added 1 tsp. minced garlic. Delicious!
Excellent! We left out the tofu and beans. Used dried basil. Thanks for the post.
Fantastic, refreshing salad. I actually got my family to eat Tofu!! A miracle, believe me. A super easy and quick recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber and Tomato Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 55
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