|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
This is a great summer side salad for grilled fish, chicken or steak. It has everything you would want: it's both a healthy starch and a vegetable side dish. Serve this topped with a simple grilled piece of salmon that has been chilled for the perfect hot weather meal.
Here's the recipe for Cucumber White Bean Salad without the pictures (and here's the Low Sodium Cucumber White Bean Salad recipe). You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.
See the photo instructions for how to dice a bell pepper.
See the photo instruction for how to slice a green onion.
To mince the mint it is easier if you stack the leaves flat.
Place the stacked leaves on the cutting board and slice into thin ribbons (this is often called "chiffonade").
Turn the cut mint 90° and then slice crosswise into a fine mince.