Recipes Salad Vegetable Salad Recipes Tomato Salad Recipes Cucumber and Tomato Salad 4.6 (124) 90 Reviews 13 Photos A refreshing, light tomato, cucumber, and kidney bean salad for any hot, humid summer day! The 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. Submitted by Tigrgrrl Updated on November 24, 2024 Save Rate Print Share Close Add Photo 13 13 13 13 Prep Time: 15 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 tomato, chopped 1 cucumber, seeded and chopped ¼ cup thinly sliced red onion ¼ cup canned kidney beans, drained ¼ cup diced firm tofu 2 tablespoons chopped fresh basil ¼ cup balsamic vinaigrette salad dressing salt and pepper to taste Directions Combine tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing and season with salt and pepper just before serving. I Made It Print 205 home cooks made it! Nutrition Facts (per serving) 98 Calories 6g Fat 9g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 98 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 4% Sodium 215mg 9% Total Carbohydrate 9g 3% Dietary Fiber 2g 8% Total Sugars 3g Protein 4g 8% Vitamin C 7mg 8% Calcium 127mg 10% Iron 1mg 5% Potassium 212mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.