I am always trying to create new salads to spice up life and get through the dreadfully hot weather in the summer of Austin, Texas.

Looking for the perfect summer, hot weather salad? Refreshing, yet satisfying?

Recipe: 

1/4 cup coarsely chopped fresh dill

1/4 cup white wine vinegar

2 tablespoons coarsely chopped shallot, recommend using food professor

3 medium cloves garlic, chopped, recommend using food professor

Salt and black ground pepper to taste

1/3 cup olive oil

2 (15-ounce) cans garbanzo beans, drained and rinsed

1 cucumber, peeled and diced or sliced thinly

6 ounces goat cheese, crumbled

2 tablespoons finely chopped fresh Italian parsley leaves

Place the dill, vinegar, shallot, garlic, salt, pepper, and oil in a blender. Blend on high until evenly combined, about 15 seconds.

Place beans, cucumber, cheese, parsley in a large salad bowl. When ready to serve, add oil- herb dressing and toss to combine. Serve chilled or at room temperature.