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Spicy Bean & Cucumber Salad

Spicy Bean & Cucumber Salad recipe image
This vibrant Spicy Bean & Cucumber Salad is a refreshing departure from heavy, mayo-based sides. It combines the satisfying crunch of blanched green beans with the cooling snap of fresh cucumber, all tied together by a zesty, spicy vinaigrette. The dish offers a perfect balance of textures and flavors, making it an ideal accompaniment for grilled meats, fish, or as a standalone vegan lunch. The heat from the spices cuts through the freshness of the vegetables, creating a memorable taste experience. It&# 226;€™s simple to prepare, requiring minimal cooking, and holds up well at room temperature, making it perfect for picnics, potlucks, or busy weeknight dinners.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 85.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Spicy Bean & Cucumber Salad is a refreshing departure from heavy, mayo-based sides. It combines the satisfying crunch of blanched green beans with the cooling snap of fresh cucumber, all tied together by a zesty, spicy vinaigrette. The dish offers a perfect balance of textures and flavors, making it an ideal accompaniment for grilled meats, fish, or as a standalone vegan lunch. The heat from the spices cuts through the freshness of the vegetables, creating a memorable taste experience. It&# 226;€™s simple to prepare, requiring minimal cooking, and holds up well at room temperature, making it perfect for picnics, potlucks, or busy weeknight dinners.
Ingredients
  • 11 ounce Green Beans; Cooked And
Directions
  1. 1
    Trim the ends off the green beans and blanch them in boiling water for 3 minutes until bright green and tender-crisp.
  2. 2
    Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process and preserve their color.
  3. 3
    Drain the beans well and pat dry with paper towels.
  4. 4
    Slice the cucumber into half-moons or matchsticks, depending on preference.
  5. 5
    In a small bowl, whisk together olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper to create the dressing.
  6. 6
    Combine the green beans and cucumber in a large serving bowl.
  7. 7
    Pour the dressing over the vegetables and toss gently to coat evenly.
  8. 8
    Let the salad sit for 10 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 85.2kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 16.5mg1%
Total Carbohydrate 19.2g7%
Dietary Fiber 7.4g30%
Sugars 9.1g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh green beans rather than canned for a superior texture.

Adjust the amount of red pepper flakes to control the level of spiciness according to your taste.

This salad can be served chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Add toasted nuts or seeds for extra crunch if desired.

Keywords: spicy, bean, cucumber, salad, vegan, green beans, crisp, zesty, side dish, healthy, picnic, light, refreshing, vegetable, dressing, chili, garlic, lemon, summer, quick
Read it online: https://www.chefs-mate.com/recipe/spicy-bean-cucumber-salad/