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Cucumber and Tomato Salad

Cucumber and Tomato Salad

  • Prep

    15 m
  • Ready In

    15 m
Tigrgrrl

Tigrgrrl

A refreshing, light salad for any hot, humid summer day! The kidney beans and tofu make it a great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
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Reviews

MSPREE
44

MSPREE

6/19/2005

I added Feta instead of tofu and loved it! I can't wait for my garden to get going and use this all summer! Great recipe to take for family picnics!

KRANEY
41

KRANEY

6/18/2007

Wonderful, easy recipe! (Note that I left off the tofu.) Thanks so much for the recipe!

Shelley
33

Shelley

1/24/2006

Fresh and different! My husband loves this! I didn't have kidney beans so I drained the ranch style beans that I had in the pantry and used them. I ate mine over a bowl of romaine and made it a healthy lowfat meal while my family had sloppy joes with this as a side!!

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