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
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!
Was OK. I think the advice about letting the salad marinate is good.
Wonderful, easy recipe! (Note that I left off the tofu.) Thanks so much for the recipe!
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!
Fantastic, refreshing salad. I actually got my family to eat Tofu!! A miracle, believe me. A super easy and quick recipe.
Excellent! We left out the tofu and beans. Used dried basil. Thanks for the post.
* 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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