in Recipes

Cucumber – Beans – Salad

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Ingredients for 4 servings:

  • 1 cucumber(s)
  • 300 g beans (green beans)
  • 1 onion(s)
  • dill
  • Parsley
  • chives
  • Vinegar (herb vinegar)
  • Oil (rapeseed oil)
  • possibly sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Grate the cucumber into thin slices. Cook the broad beans in salted water and then rinse with cold water. Prepare a marinade with vinegar and oil and add herbs to taste. Finally, add the finely chopped onion and season to taste. If it’s too acidic, add a little sugar or liquid sweetener. Finally, stir in the beans (cold) and the cucumber (squeezed to retain the excess water). I let the salad marinate overnight in the fridge; that’s when it tastes best. It’s perfect for the upcoming barbecue season.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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