|1||medium cucumber, halved lengthwise|
|2||cans (15 ounces each) white beans, drained|
|¼||large sweet onion, thinly sliced|
|1⅓||cups thick, chunky tomato salsa|
|1||tablespoon lemon juice|
|¼||cup chopped fresh basil|
|Salt and pepper, to taste|
|5||ounces fresh arugula|
|2||tablespoons chopped fresh chives|
1. Using a small spoon, scoop out and discard the cucumber seeds. Thickly slice the halves and transfer to a bowl.
2. Add the beans, onion, salsa, lemon juice, basil, salt, and pepper.
3. On a serving plate, arrange the arugula. Top with the bean salad. Sprinkle with chives. Lisa Zwirn