Cucumber Green Bean And Olive Salad Recipes

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CUCUMBER, STRING BEAN, AND OLIVE SALAD



Cucumber, String Bean, and Olive Salad image

To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

Coarse salt
1/2 pound string beans
2 cucumbers (1 1/4 pounds)
1/4 pound oil-cured black olives, pitted, torn in half
1/4 cup fresh flat-leaf parsley leaves
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Fill a large bowl with ice and water; set aside. Bring a pot of water to a boil. Salt the water; add the string beans, and cook until bright green and just tender, 3 to 4 minutes. Drain, and transfer to ice bath until cool. Drain, and cut in half lengthwise.
  • Peel cucumbers, and split lengthwise. Remove seeds using a melon baller or a spoon. Cut into 1/2-inch-thick slices on the diagonal. Combine with string beans, olives, and parsley leaves in a medium serving bowl.
  • Place mustard, red-wine vinegar, and salt and pepper to taste in a small bowl; whisk to combine. Slowly add olive oil, whisking constantly until well combined. Toss with salad just before serving.

CUCUMBER OLIVE SALAD



Cucumber Olive Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 4

2 small Kirby cucumbers
6 Kalamata or other large Italian, French or Greek black olives
1 teaspoon olive oil
1 teaspoon balsamic vinegar

Steps:

  • Wash, dry, trim and slice the cucumbers thin; place in serving bowl.
  • Pit and chop olives and add to bowl.
  • Add oil and vinegar to salad, and stir to mix well.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 77 milligrams, Sugar 5 grams

GREEK CUCUMBER BEAN SALAD



Greek Cucumber Bean Salad image

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

Categories     Salad     Beans

Time 2h25m

Yield 8

Number Of Ingredients 12

1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can fava beans, rinsed and drained
2 (5 ounce) jars Kalamata olives, pitted and halved
4 medium cucumbers, seeded and chopped
2 medium carrots, shredded
½ large sweet onion, thinly sliced
1 bunch fresh parsley, chopped
½ cup cold lemon juice
½ cup olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 (8 ounce) package crumbled feta cheese

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

CUCUMBER AND GARBANZO BEAN SALAD



Cucumber and Garbanzo Bean Salad image

Make and share this Cucumber and Garbanzo Bean Salad recipe from Food.com.

Provided by Lori Bailey

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can garbanzo beans, drained
1 medium cucumber, sliced and quartered
1/3 cup chopped red onion
1/4 cup minced parsley
1/2 cup sliced olive
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon ground pepper

Steps:

  • In a medium bowl, combine beans, cucumber, onion, parsley and olives.
  • In another bowl or jar combine remaining ingredients, mix well.
  • Pour over salad and toss.
  • Serve immediately or chill for up to 24 hours.

Nutrition Facts : Calories 181, Fat 8.9, SaturatedFat 1.1, Sodium 394.7, Carbohydrate 22.2, Fiber 4, Sugar 3.4, Protein 4.2

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA



Marinated Green Beans with Olives, Tomatoes, and Feta image

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories     Side Dish     Vegetables     Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Steps:

  • Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
  • Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

GREEN BEAN CASSEROLE SALAD



Green Bean Casserole Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and cut into thirds or halves depending on the size
2 tablespoons extra-virgin olive oil
8 ounces baby bella mushrooms, sliced
1 shallot, sliced into rings
One 5.2-ounce container garlic and herb soft cheese, such as Boursin
1/2 cup fried onions

Steps:

  • Bring a large pot of salted water to a boil. Fill a bowl with ice water and set aside.
  • Add the green beans to the boiling water and cook until bright green and tender-crisp, about 4 minutes. Transfer the green beans to the ice bath to stop the cooking. Drain the beans and add them to a mixing bowl.
  • Add the olive oil to a large skillet over medium-high heat. When the oil is shimmering, add the mushrooms, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are browned, 5 to 7 minutes. Add the cheese and stir to melt. Turn the heat off and add the mixture to the bowl with the green beans. Toss until everything is creamy and thoroughly combined. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to combine. Top with the fried onions. Serve at room temperature or refrigerate until ready to serve.

GREEN BEAN, MUSHROOM AND OLIVE SALAD



Green Bean, Mushroom And Olive Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

  • Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
  • Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
  • Wash, trim and thinly slice scallions. Pit olives.
  • Whisk oil, vinegar and mustard in a large bowl.
  • When green beans and mushrooms are cooked, drain.
  • Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

OLIVE-CUCUMBER TOSSED SALAD



Olive-Cucumber Tossed Salad image

You get lots of flavor from just a few ingredients in this easy-to-fix salad. It's refreshing but bold with zip from the Creole seasoning and saltiness from the olives. More Cajun Salads Recipes

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 cup Italian salad dressing
2 medium cucumbers, peeled, halved, seeded and sliced
1 cup pimiento-stuffed olives, halved
1 teaspoon Creole seasoning
2 packages (10 ounces each) ready-to-serve salad greens

Steps:

  • In a large bowl, combine the salad dressing, cucumbers, olives and Creole seasoning. Cover and refrigerate for at least 30 minutes. , Just before serving, place the salad greens in a large bowl; add cucumber mixture and toss to coat.

Nutrition Facts : Calories 159 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 957mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

CHICKEN, GREEN BEAN, AND CUCUMBER SALAD



Chicken, Green Bean, and Cucumber Salad image

Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon each finely chopped fresh parsley and basil
1 tablespoon capers, drained and chopped
4 ounces green beans
1 Basic Poached Chicken, breast half, cooled and torn
1 small cucumber, peeled, halved lengthwise, seeded, and sliced
2 teaspoons chopped toasted almonds
Coarse salt and ground pepper

Steps:

  • In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

Nutrition Facts : Calories 134 g, Cholesterol 1 g, Fat 7 g, Fiber 1 g, Protein 15 g

BLACK BEAN AND CUCUMBER SALAD



Black Bean and Cucumber Salad image

I came up with this salad when I realized I had some leftover salad items that needed to be used up. It's refreshing and light! It can be easily adapted to include your favorite salad ingredients.

Provided by Emer

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 11

1 seedless cucumber, quartered and cut into chunks
1 (15 ounce) can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup frozen corn, thawed
½ red onion, chopped
3 tablespoons extra-virgin olive oil
4 ½ teaspoons orange marmalade
1 tablespoon lemon juice
1 teaspoon honey
½ teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
  • Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
  • Drizzle the dressing over the cucumber mixture; toss to coat.

Nutrition Facts : Calories 274 calories, Carbohydrate 38.7 g, Fat 11 g, Fiber 9.4 g, Protein 8.7 g, SaturatedFat 1.6 g, Sodium 419.3 mg, Sugar 9.3 g

CUCUMBER, BEAN AND OLIVE SALAD



Cucumber, Bean and Olive Salad image

Make and share this Cucumber, Bean and Olive Salad recipe from Food.com.

Provided by S Sullins

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb string bean
2 cucumbers
1/4 lb black olives
1/4 cup fresh flat leaf parsley
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
fresh ground pepper
2 tablespoons olive oil

Steps:

  • Cook beans till tender.
  • Cool beans in ice water.
  • Drain and cut beans in half lengthwise.
  • Peel cucumbers and cut in half lengthwise. Remove seeds and slice into 1/2 pieces.
  • Combine beans, cucumbers, olives and parsley leaves in serving bowl.
  • Whisk together mustard, vinegar, salt and pepper.
  • Slowly add oil, constantly stirring.
  • Combine with salad just before serving.

Nutrition Facts : Calories 135.3, Fat 10.2, SaturatedFat 1.4, Sodium 231.7, Carbohydrate 11.5, Fiber 3.4, Sugar 4.4, Protein 2.4

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