Yummy In My Tummy

One of my favorite things to do is cook for my family.  I enjoy everything about cooking:  planning dishes, shopping for ingredients, preparing the food, serving the meal, and (the best part) eating! 

My husband and I can't get enough of this sweet beet salad.  (Inspired by the CPK Tuscan Panzanella Salad.)

Ingredients:

1 can Cannellini Beans (rinsed in strainer)
2 large cucumbers (peel, cut in circular slices, then cut slices in half)
20-30 red (and/or yellow) grape tomatoes (slice in half)
1/2 red onion (diced)
1/2 jar Aunt Nellie's Sliced Ruby Red Pickled Beets* (strain and dice)
2 tablespoons Extra Virgin Olive Oil
6 tablespoons Balsamic Vinegar
1 teaspoon Basil (or some fresh Basil)
2 avocados (cubed)
croutons (optional)

Instructions:

1.  Combine all ingredients (except avocado and croutons) in large mixing bowl.
2.  Stir.
3.  Serve in individual bowls, adding avocado and croutons to the top of each.  (If you put the avocado and croutons in the mixing bowl, they will get mushy.)
4.  Enjoy:)

This salad is great by itself or as a side dish.  If you are missing any of the veggies, don't worry.  It still tastes great even if you don't have all the ingredients. 
 
*If you don't think you like beets, give these a try anyway.  They add a nice sweetness to the salad.