Sometimes I throw things together and it all works out – even when it sounds strange. This is one of those strange things I like to make and thought I’d share with you. It’s so easy, and it’s refreshingly cool, which is perfect for this hot summer weather! So let’s make this yummy bean, tomato, and cucumber salad, shall we?
I love how simple this is. It’s as easy as opening a can of beans (though you can totally make your own!), cutting up a tomato, and chopping cucumber. Then you can top it with mustard and anything else you want to add!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Combine beans, tomato, and mustard for a delicious cucumber salad. A tangy, refreshingly cool meal or side perfect for the summer.
- 2/3 cup cooked beans (I used kidney, but you can take your pick)
- 1/2 cup chopped tomato
- 1/2 cup chopped cucumber
- 1 tbsp mustard (I used yellow, but you can take your pick)
- 1/4 avocado
- 1/4 cup red cabbage
- 1 tbsp nondairy sour cream*
Add cooked beans, chopped tomato, and chopped cucumber to a bowl. Top with mustard and mix well to combine.
Optional ingredients (avocado, red cabbage, cilantro) can be mixed in too. Then enjoy!
Leftovers will last covered in the refrigerator up to 3 days, though best when fresh.