Cucumber, Tomato, and White Bean Salad

Is this an appropriate recipe for you? Well, to be sure, take the following quiz.

1.) Do you regularly get home from work/ school and find yourself starving?
a. Yes. Sometimes pouring cereal seems like a viable dinner option.
b. Sometimes.
c. Never. My name is Kate Moss.

2.) Do you enjoy being frugal and thrifty?
a. Yes. I like buying veggies that are in season, and therefore cheaper. They taste pretty awesome, too.
b. Only if it doesn't involve buying mothball-y sweaters from thrift shops.
c. No. I am allergic to money, so I must purge all of it from my pockets and spend it on My Little Pony VHS cassette tapes.

3.) Do you enjoy making quick, yet still very tasty, recipes?
a. Yes. Much better than nuking a frozen, pre-made meal.
b. Sometimes. My tastebuds occasionally call for food that takes a little more time.
c. No. I always feel like braising a pot roast for four hours after a long day. Quick recipes are for pansies.

4.) Are you "regular"?
a. Yes. My digestive tract is a lean, mean,...well, you get it.
b. No. That one pound bag of cheetos really caught up to me.
c. You're a weirdo.

If you answered mostly A's, congratulations! You're the winner of a brand new recipe for your collegiate cooking arsenal.

Cucumber, Tomato, and White Bean Salad    Serves: 1
1/4 large cucumber, halved, seeded, and diced
Handful of cherry tomatoes, sliced lengthwise
1/3 cup cannelinni beans
1 T. feta cheese
1 tsp. extra virgin olive oil
1 tsp. lemon juice
1/8 tsp. dried oregano
1/4 tsp. dried parsley
Coarse salt
Pepper
1.) Gently squeeze tomato halves to get rid of some of the seeds. In a serving bowl, add cucumber, tomatoes, feta, and beans. Toss with olive oil, lemon juice, oregano, parsley, and a liberal amount of salt and pepper. Enjoy with a slice of crusty bread.