Cukes & Beans
Posted: | Categories: Recipes | Tags:Add me to a bowl gluten-free salad summer vegan
Cukes & Beans
Savory Recipes
You could easily add a ton of ingredients to this salad—a tahini drizzle or crushed nuts, for example—but it really doesn’t need it. With a simple, garlicky dressing, this salad is as impressive as it is delicious. It’s my version of eating an apple. It’s light and refreshing, perfect for putting on toast, serving as a side, or offering as a gateway salad to someone who isn’t as in love with vegetables as I am.
Ingredients
1 cup green beans
5 mini cucumbers
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- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lemon
- 1 garlic clove, grated
- 3 tablespoons nutritional yeast
- Splash of white vinegar
Directions
Bring a large pot of water to a boil and set up an ice bath.
- Trim and cut the green beans into 1” pieces, then add the beans. Boil for 1 minute, then transfer to the ice bath to stop the cooking.
- While the beans cool, chop the cucumbers and add them to a large bowl.
- In a small bowl, whisk together the dressing ingredients.
- Add the green beans to the bowl and pour in the dressing. Mix to get the veggies evenly coated with dressing.
- Serve immediately. Leftovers are great in a bowl or on toast.
