Lori Weiss from Indianapolis joins Annessa Chumbley to share her winning GR8Health Summer Recipe.
Cucumber Bean Salad with Lime Mustard Vinaigrette
½ English Cucumber (diced in ½ in. cubes)
1 Avocado (diced in ½ in cubes)
1C Grape or Cherry Tomatoes (cut in half)
3 Scallions (green onion) sliced thinly (green and white ends)
1 Jalapeno Deveined and seeded, chopped fine (optional)
1 Can Organic Beans (Black, kidney or pinto) Drained and rinsed
Put all ingredients except avocado in a large bowl, add half of the vinaigrette (recipe below) Mix lightly. Add Avocado and remaining vinaigrette. Mix lightly again. Let sit in refrigerator for an hour to let flavors marry. Serve with Sweet potato tortilla chips or on greens.
Lime Mustard Vinaigrette
In small jar or bowl, add
Juice of 1 Lime
1T Dijon Mustard
Salt and Pepper to taste
3T Extra Virgin Olive oil
Wisk or shake until emulsified. Also makes an excellent salad dressing.