Ingredients

Salad

2 English cucumbers, striped with peeler, halved lengthwise and sliced into

       ¼" thick half moons 

2 lbs. ripe tomatoes, cored, cut into bite size, or use cherry size, halved

1 cup thinly sliced red onion, cut

1 15 oz can white beans (preferably Cannellini).

1 15 oz. can red kidney beans

1 15 oz can black beans

1 lb. fresh Blue Lake Beans, ends trimmed, blanched and cut into 2" lengths

Garnishes

Very crisp, chopped bacon & crumbled Feta cheese.

Balsamic vinaigrette

½ cup Balsamic Vinegar

2 T Dijon mustard

3 small cloves garlic, finely minced

½ tsp dried red chili flakes

1 ¼ cup extra virgin olive oil

Sea salt & freshly ground black pepper to taste

Directions

Combine all salad ingredients in a large bowl.  Add the vinegar, garlic, chili flakes and mustard to a small bowl.  Add the olive oil slowly, whisking constantly.  Season with salt & pepper.  Add the dressing to the salad and toss to coat all the ingredients. 

Serve the salad on cold salad plates and sprinkle on the bacon & feta.

Makes 12 or more side dish servings.