Cucumber, Green Bean and Dill salad

By • August 8, 2012 • 1 Comments

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Author Notes: This one originally draws from Mark Bittman. It's refreshing in the summertime and goes well with everything. Use equal parts cukes and beans, and cut them into equally sized bites. mdm

Serves many

  • cucumbers, sliced into half moons
  • green beans, cut in half / inches
  • kosher salt
  • 1-3 tablespoons fresh dill, chopped (use more or less, can greatly vary)
  • juice of one lemon (more or less depending on how much veg)
  1. Put the sliced cucumbers in a colander with a healthy sprinkling of salt. Put the colander on top of bowl to catch the water, and put in the fridge, letting them sweat for about an hour. The bowl should catch a fair amount of water, and the cucs will be nice and chilled.
  2. While the cucumbers are sweating, blanch the beans in a bot of salted boiling water: cook them for a few minutes and then plunge into ice water.
  3. Dry the cucumbers (pressing out any extra water), dry the beans, toss together. Add chopped dill and lemon juice. The amount can vary quite a bit, depending on how much many cucs and beans you have; you can use a whole lemon or concentrated lemon juice in the fridge, but always use fresh herbs. Toss and enjoy right away -- it'll keep for a couple days in the fridge.
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over 1 year ago Judith

Delicious! I needed a summer salad where my homegrown green beans could star together with a non-starchy veggie as I didn't have enough beans for all our guests. This seemed perfect. I was dubious about an oil-free dreasing, but with the strong flavors of lemon and dill and plenty of salt in the cooking and prep processes, oil was really not necessary. The dish may be Thai in origin, at least that is my impression. On one of the hottest days of the summer, it was a perfect light complement to a meal of cold chicken and room-temperature pasta. Thank you! We will definitely make this again.