Delicious Easy Salad Recipes: Cucumber Salads and Green Bean Salad

Salad recipes that you can make quickly and easily and they are delicious, too. Use those garden veggies for two different cucumber salad recipes. One uses cucumbers, tomato, bell pepper and onion, a perfect garden salad. The other is similar yet very different. Another popular garden vegetable is green beans. So we offer a green bean salad recipe, too.


This salad is perfect for picnics as it has no mayonnaise and will keep well. It is a great make-ahead salad.

1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green bell pepper
1/3 cup chopped sweet onion
2 tbsp lime juice
2 tbsp red wine or cider vinegar
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper

In a large bowl, combine the cucumber, tomato, bell pepper, and onion.

In a small bowl, combine the lime juice, vinegar, dill, salt, and pepper with a wire whisk. Pour the dressing over the vegetable mixture in the large bowl; toss to coat all vegetables. Cover and refrigerate 15 minutes before serving.

Note: Best to serve with a slotted spoon.
Yield: 4 servings.


3 medium cucumbers
2 medium tomatoes
1/2 small red onion
1/2 tsp basil
1/2 tsp dill weed
1 tbsp chopped fresh parsley
apple cider vinegar

Peel cucumbers, slice in half lengthwise and scoop out the seeds. Cut cucumbers into bite-sized pieces, dice the tomatoes, and finely chop the onion; toss together. Sprinkle the basil, dill weed, and parsley over the vegetables. Add just enough of the cider vinegar to coat the vegetables and toss to mix. Chill a few minutes before serving, if possible. This will allow the flavors to mix.

Yield: 4 to 6 servings


1 lb fresh green beans, whole
1 teaspoon salt
2 tablespoons olive or canola oil
2 tablespoons lemon juice
2 green onions, thinly sliced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
Lettuce leaves, if desired
Shredded Mexican Blend cheese for garnish, if desired

In a saucepan with a small amount of water to steam, place the green beans and salt. Cover and cook 7 to 8 minutes until crisp tender. Immediately drain and rinse in cold water. Drain from cold water once cooled.
In a bowl large enough to toss the green beans, combine he oil, lemon juice, green onions, pepper and paprika. When well combined, add the green beans and toss to coat well. Serve on a bed of lettuce leaves, if desired. Sprinkle with the cheese for color and flavor, if desired.

Yield: 6 servings

For more of Linda's quick and easy recipes visit her blog at For her diabetic dessert recipes visit her at

Article Source:

No comments:

Post a Comment