cucumber and green bean salad

Lemon

2 min read

·

01-02-2025

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Summer salads are the epitome of fresh, vibrant eating, and this cucumber and green bean salad is no exception. It's a simple yet elegant side dish that's perfect for barbecues, picnics, or a light lunch. This recipe focuses on maximizing the natural flavors of the ingredients, creating a crisp and satisfying experience. We'll explore variations and tips to make this your go-to summer salad.

The Perfect Balance of Crisp and Flavor

This recipe showcases the delightful contrast between the cool crunch of cucumbers and the slightly sweet snap of green beans. The key to a truly exceptional salad lies in the preparation and the dressing.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 medium cucumbers, thinly sliced (English cucumbers are ideal for their lack of seeds)
• 1/2 red onion, thinly sliced (optional, adds a nice bite)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped (optional, adds a refreshing twist)

For the Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar (or apple cider vinegar for a sweeter taste)
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions for a Perfect Salad

1. Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, until bright green and crisp-tender. Immediately transfer them to an ice bath to stop the cooking process and retain their vibrant color. Drain well.

2. Prepare the Vegetables: Thinly slice the cucumbers and red onion (if using). The thinner the slices, the better they’ll absorb the dressing.

3. Combine the Ingredients: In a large bowl, gently combine the blanched green beans, sliced cucumbers, and red onion (if using).

4. Make the Vinaigrette: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.

5. Dress the Salad: Pour the vinaigrette over the vegetables and gently toss to coat evenly. Be careful not to over-toss, as you want to preserve the crispness of the vegetables.

6. Garnish and Serve: Stir in the fresh dill and mint (if using). Taste and adjust seasoning as needed. Serve immediately or chill for later.

Variations and Tips for an Elevated Salad

• Add Protein: Grilled chicken, shrimp, or chickpeas would make this salad a complete meal.
• Incorporate Cheese: Feta cheese crumbles or goat cheese add a salty, tangy element.
• Spice it Up: A pinch of red pepper flakes adds a touch of heat.
• Roasted Vegetables: For a deeper flavor, roast the green beans before adding them to the salad.
• Different Herbs: Experiment with other fresh herbs like parsley, chives, or tarragon.
• Citrus Zest: A little lemon or lime zest brightens up the flavors.

Serving Suggestions and Storage

This cucumber and green bean salad is best served chilled or at room temperature. It's a delightful accompaniment to grilled meats, fish, or as a light stand-alone dish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Note that the cucumbers may release some water over time.

This recipe is a testament to the beauty of simplicity. By focusing on quality ingredients and fresh flavors, you can create a truly memorable salad that will impress your guests and become a staple in your summer repertoire. Enjoy!