Cucumber Greek Salad

(Image courtesy of Google Images)

I can't believe I haven't posted this recipe yet. It's my go to recipe every summer when my garden is going nuts with cucumbers. I haven't take a picture of it yet, but the one above is close to what it looks like. It's so light and refreshing on a hot summer day. I love it. The original recipe came from Eating Well and I adapted it to my tastes from there.

Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoon fresh oregano or 1 teaspoon dried

4 cups peeled and diced cucumbers
1 can black beans, drained and rinsed
1 red or green bell pepper
1 can black olives
1 cup cherry tomatoes, sliced in half
1/2 cup crumbled feta cheese (optional for the dairy free)
1/4 cup red onion (optional, I usually leave it off)

Directions
Wisk together olive oil, lemon juice, and oregano. Add the rest of the ingredients and toss to coat. Eat immediately or chill and serve later.