Cucumber Green Bean salad

cucumbers1-transRecipe Courtesy of Capay Valley Farm Shop

INGREDIENTS
1/2 pound cucumbers
1 onion
1/4 pound green beans trimmed and cut in halves
Fresh Mozzarella balls (the little ones)
Oil and vinegar dressing
Salt and pepper to taste

PREPARATION

  • Peel and slice whole the cucumbers into a bowl (the amount of cucumbers will vary depending on how many get eaten out of the bowl before serving).
  • Skin, halve or quarter, and slice the onion into the bowl.
  • Trim the beans, cut in half, and lightly steam.
  • When done to your liking, run under cold water, drain and add to the bowl.
  • Add the fresh mozzarella balls, vinegar, oil, salt and pepper and toss.

Share this post

Magazine Search

Recent Recipes articles:

March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.