Cucumber Green Bean And Olive Salad Recipes
MARINATED CUCUMBER AND GREEN BEAN SALAD
A very simple, nicely tangy salad, which goes well with roast meat or chicken. Can be dressed up or down, of course. If possible, add South African piquante peppers (Peppadews), torn up, to this salad. Use a firm, long English cucumber and very young, fresh green beans. Prep time includes 15 mins. marinating time.
Provided by Zurie
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- First make the marinade by whisking together the vinegar, sugar, mustard, pepper. Don't add all the sugar at once: taste it first. We don't like it too acidic, so adjust to your taste.
- Top the washed beans, keep whole, and parboil for 30 seconds if it's the fine, pencil-thin beans. For thicker beans, parboil for a minute. Rinse under cold water. If not very thin, slice them in two along their lengths.
- With a potato peeler, peel ribbons from the cucumber, on all sides, until you reach the inside seeds. Discard the centre seed part. Roll the ribbons roughly.
- Mix the vegetables plus the chopped spring onions in a bowl, and add the marinade and salt. Leave for 10 - 30 minutes, turning a few times.
- Lift the salad out of the marinade (the cucumber will have shed some water too), and leave on a scrunch of kitchen paper just so most of the marinade is absorbed.
- Pile on a plate, add the piquante pepper pieces if using, and sprinkle with coarse black pepper.
Nutrition Facts : Calories 87.6, Fat 0.3, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 20.5, Fiber 2.3, Sugar 15.9, Protein 1.8
GREEK CUCUMBER BEAN SALAD
I make this salad to last all week for my work lunch. It's very versatile in that you could add different types of beans or even a different flavor dressing to your taste. I like to use enough Kalamata olives that I have one in almost every bite! You could easily cut this recipe in half to serve for dinner.
Provided by Julie Galatocky
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
- Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
- Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 30.4 g, Cholesterol 25.3 mg, Fat 29.3 g, Fiber 6.4 g, Protein 12.7 g, SaturatedFat 7.4 g, Sodium 1580.8 mg, Sugar 4.4 g
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