Cucumber String Green Bean And Olive Salad Recipes

CUCUMBER, STRING BEAN, AND OLIVE SALAD

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.

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

CUCUMBER OLIVE SALAD

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.

GREEK CUCUMBER BEAN SALAD

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.

GREEN BEANS AND CUCUMBERS WITH MISO DRESSING

Steps:

• Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.
• Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.
• Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

GREEN BEAN CASSEROLE SALAD

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.

CUCUMBER, BEAN AND OLIVE SALAD

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.

CUCUMBER, STRING/ GREEN BEAN AND OLIVE SALAD

Steps:

• Boil string beans in salted water 3-4 minutes or until just tender.
• Bring a pot of water to a boil.
• Cool in bowl of ice water.
• Drain, and cut in half lengthwise.
• Peel cucumbers, cut in half and remove seeds.
• Cut into ½-inch-thick slices on the diagonal.
• Combine cucumbers, string beans, olives, and parsley leaves in a medium bowl.
• In a small bowl whisk together mustard, red-wine vinegar, and salt and pepper.
• Slowly add olive oil, whisking constantly until well combined.
• Toss everything together before serving.

GREEN BEAN AND STUFFED OLIVE SALAD

Steps:

• Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

OLIVE-CUCUMBER TOSSED SALAD

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.