CRANBERRY BEAN SALAD
Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.
Provided by Soup Loving Nicole
Time 1h50m
Yield 6
Number Of Ingredients 12
Steps:
- Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
- Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g
CUCUMBER, CRANBERRY-BEAN, AND BEET SALAD IN CUCUMBER BOATS
Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 14
Steps:
- Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
- Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
- In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
- When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
- Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.
CUCUMBER, STRING BEAN, AND OLIVE SALAD
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
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.
PICKLED BEET AND CUCUMBER SALADS
Categories Salad Vegetable Low Sodium Cucumber Beet Summer Chive Bon Appétit
Yield Serves 8. Can be doubled
Number Of Ingredients 6
Steps:
- Stir vinegar, shallots and 6 teaspoons sugar in small bowl to blend. Let marinade stand while preparing vegetables.
- Cook beets in large pot of boiling salted water until tender, about 30 minutes; drain. Peel beets. Cut into wedges. Transfer to medium bowl. Toss with 1/2 cup of marinade to coat.
- Place cucumbers in large bowl. Sprinkle 4 teaspoons sugar over. Toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and refrigerate 1 day, stirring occasionally. (Can be prepared 2 days ahead. Keep refrigerated.)
- Drain salads separately; return to bowls. Mix half of chives into each salad. Arrange salads on platter and serve.
BLACK BEAN AND CUCUMBER SALAD
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
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
BEET AND CUCUMBER SALAD
I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.
Provided by Alf
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
- Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
- Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 28.8 g, Cholesterol 110.6 mg, Fat 12.6 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 25.2 g
CRANBERRY AND ROASTED BEET SALAD
I created this as a healthy, tasty side dish to complement Christmas dinner. This enticing substitute for cranberry relish is excellent with turkey. Even the children loved it! Serve the beet blend alone or on a bed of salad greens. -Brianna St. Clair, Worland, Wyoming
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake until tender, 45-50 minutes. Remove foil; cool completely. Peel beets and cut into 1/2-in. cubes; transfer to a large bowl. Add pear and cranberries., In a small bowl, whisk oil, vinegar, cranberry and orange juices, and salt; drizzle over beet mixture. Refrigerate, covered, overnight. Remove from refrigerator 20 minutes before serving. Toss to coat. Top with goat cheese, almonds and parsley. If desired, serve with arugula.
Nutrition Facts : Calories 212 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 278mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic exchanges
DILLED CUCUMBER SALAD
This Dilled Cucumber Salad is great for a picnic, or it can be served as a side for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons salt; let stand 15 minutes.
- Meanwhile, in a medium bowl, combine yogurt, dill, vinegar, and 1/4 teaspoon pepper.
- Remove cucumbers from colander, and pat dry with paper towels. Add to bowl with yogurt dressing; toss to combine. Garnish with dill sprigs, if desired, and serve.
Nutrition Facts : Calories 30 g, Protein 1 g
SPICY BEAN AND CUCUMBER SALAD
Fresh chilies add spice to this green bean salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 2h5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix all ingredients.
- Cover and refrigerate about 2 hours or until chilled.
Nutrition Facts : Calories 20, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg
BEET AND CUCUMBER SALAD
In this recipe you can use golden beets or red ones or a combination. The salad can be made a day ahead if refrigerated.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare an ice water bath.
- Trim beet stems to 2 inches, but leave roots intact; wash beets well.
- In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
- Drain and submerge in ice cold water bath.
- The skins and root ends should be easily removed; discard the beet tops with the stems.
- Cut peeled beets in half and then in 1/2 inch half moon slices.
- Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 38.3, Fat 0.2, Sodium 49.2, Carbohydrate 8.8, Fiber 1.6, Sugar 5.7, Protein 1.6
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