Cannellini & Cucumber Salad

1 Can Cannellini Beans (15 oz), rinsed & drained
1 Medium Cucumber, peeled, seeded & chopped
½ Teaspoon kosher salt
¼ Cup Italian Dressing (I used Zesty Italian)
2 Tablespoons Plain Fat-free Yogurt, Greek if possible
¼ of a smaller red onion, chopped
3 Tablespoons (or to taste) chopped fresh parsley
1 Tablespoon chopped fresh Thyme
Freshly ground pepper to taste

Sprinkle chopped cucumber with salt & allow to drain in colander for 15 minutes or so to get rid of excess moisture.

Combine Italian Dressing & Yogurt in medium sized bowl. Add remainder of ingredients & toss to coat.

Refrigerate until cool.

Serves 4

I served this with seared fresh ahi tuna seasoned (before searing) with a combination of grill seasoning & chipoltle chili powder. Add in a tomato mozzarella salad with fresh basil & good olive oil for a cool summer meal.