Friday, September 27, 2013

Three Bean & Lemon Cucumber Salad

Three Bean & Lemon Cucumber Salad
This is a twist on the original Three Bean Salad posted on Healthy Journey Cafe. The celery is replaced by lemon cucumber in this version.

Lemon cucumbers are round and grow to be two to three inches in diameter. Changing color as it matures, its early, lemon-yellow color turns a golden yellow as it ripens. The mild, pleasant taste is complemented by a cool, crisp texture. Resembling a lemon in appearance, the flavor is more delicate and less acidic than the common green cucumber. Lemon cucumber skin has tiny bristles that are edible but may be easily removed.
Cucumbers contain anti-oxidants and anti-inflammatory properties. They also contain lignans that provide a reduced risk of cardiovascular disease as well as several cancer types, including breast, uterine, ovarian, and prostate cancers.

Three Bean & Lemon Cucumber Salad
From Chris Pedersen
Yield 4 servings

Category Salad
Cuisine Healthy, Vegan

1/2 C fresh green beans
1/2 C kidney beans
1/2 C garbanzo beans
1/8 C of chopped red onion
1/8 C of chopped lemon cucumber
1/8 C apple cider vinegar
1/8 C extra virgin olive oil
1 Tbsp raw honey
salt & fresh ground pepper

1. Trim beans and cook in steamer over boiling water for 3 minutes until beans are dark green and slightly soft.
2. Rinse in cool water to stop them from cooking more. Pat dry and cut into 1-inch pieces. Place in bowl with lid.
3. Add kidney beans, garbanzo beans, onions and celery to bowl and set aside.
4. Mix oil, vinegar and raw honey together. Add salt and ground pepper.
5. Pour dressing over the bowl of beans and stir.
6. Cover the bowl with a lid and place in refrigerator for one hour to marinate before serving. Stir the mixture after 30 minutes to distribute the dressing.

Have you swapped an ingredient in a well-used recipe to create a pleasant new dish?


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