1 can (16 oz) light red kidney beans, drained and rinsed
½ small onion, thinly sliced
½ cup coarsely chopped cucumber
¼ cup ranch salad dressing
¼ tsp dill weed
¼ tsp salt
¼ tsp pepper
1 medium tomato, seeded and coarsely
chopped
Shredded Parmesan cheese
In a bowl, combine kidney beans, onion, cucumber, salad dressing, dill weed, salt and pepper; stir to combine.
 |
| Did you know that MINI-cucumbers exist?! They're so cute, and so easy to chop! |
Refrigerate until ready
to serve.
Just before serving, stir in tomato; sprinkle with
cheese.
 |
| A solid side dish for some quesadillas. |
My Rating: 4/5 "This is an unusual combination of vegetables. Fortunately it doesn't make if you like the veggies or not, because in the end it's all covered in Ranch and that's about all it tastes like. It's a nice combination of textures underneat that flavor, though, and at least you still get the nutrients!"
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