Cucumber, Green Bean, and Olive Salad
Recipe: #6232
August 16, 2012
Categories: Salads, Vegetable Salad, Beans, Beans (String), Cucumber, Italian, 5-Minute Prep, Picnic, Potluck, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is such an easy salad; and, a fantastic salad to take to a potluck; or to serve on a buffet table. This has been floating around for quite a few years - but, you can find it on a variety of sites. However, it is still one of my favorite salads. My Mom used to love this served chilled; but, I prefer it at room temperature."
Original is 5 servings
Ingredients
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- VINAIGRETTE
Nutritional
- Serving Size: 1 (100.5 g)
- Calories 117.8
- Total Fat - 11.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 597.1 mg
- Total Carbohydrate - 3.8 g
- Dietary Fiber - 2.5 g
- Sugars - 0.9 g
- Protein - 1.2 g
- Calcium - 42.5 mg
- Iron - 0.9 mg
- Vitamin C - 6.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Beans ... If using small, tender, and fresh beans; I don't find it necessary to blanch them. However, a bit larger bean I would suggest blanching.
Step 2
Blanching ... Is very easy. Simply trim your beans, and bring the water up to a light boil. Add the beans and cook 2-3 minutes depending on the size. Then, transfer immediately to a bowl of ice water for another minute or two to cool. This keeps the beans, tender, crisp; and a bright green color. Drain well to a plate lined with paper towel or in a colander before making the salad.
Step 3
Salad ... Add the beans, cucumbers, and olives to a serving bowl. Note: an easy way to remove the pits, is to simply "squish" the olives - the pit will pop right out.
Step 4
Vinaigrette ... Mix the vinaigrette together in a small bowl and pour over the salad and toss. I like to chill it for at least 30 minutes for all the flavors to meld.
Step 5
Serve and ENJOY! As I said ... chilled or room temp.
Tips
No special items needed.
2 Reviews
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