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Serves 6

1medium cucumber, halved lengthwise
2cans (15 ounces each) white beans, drained
¼large sweet onion, thinly sliced
1 cups thick, chunky tomato salsa
1tablespoon lemon juice
¼cup chopped fresh basil
Salt and pepper, to taste
5ounces fresh arugula
2tablespoons 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