Marinated Cucumber and Green Bean Salad
photo by Zurie
- Ready In:
- 1⁄2 cucumber, peeled (about 6 - 7-inch)
- 3 ounces green beans, very thin and young
- 1⁄2 cup spring onion, chopped
- 3 tablespoons cider vinegar (or use white wine vinegar)
- 2 -3 tablespoons superfine sugar (castor sugar)
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon flaked sea salt (use less if using table salt)
- coarse black pepper
- First make the marinade by whisking together the vinegar, sugar, mustard, pepper. Don't add all the sugar at once: taste it first. We don't like it too acidic, so adjust to your taste.
- Top the washed beans, keep whole, and parboil for 30 seconds if it's the fine, pencil-thin beans. For thicker beans, parboil for a minute. Rinse under cold water. If not very thin, slice them in two along their lengths.
- With a potato peeler, peel ribbons from the cucumber, on all sides, until you reach the inside seeds. Discard the centre seed part. Roll the ribbons roughly.
- Mix the vegetables plus the chopped spring onions in a bowl, and add the marinade and salt. Leave for 10 - 30 minutes, turning a few times.
- Lift the salad out of the marinade (the cucumber will have shed some water too), and leave on a scrunch of kitchen paper just so most of the marinade is absorbed.
- Pile on a plate, add the piquante pepper pieces if using, and sprinkle with coarse black pepper.
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RECIPE SUBMITTED BY
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).