Cucumber Green Bean salad

Share this post

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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Food:
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016
Food:
Seasonal fruits complement tasty tapas
August 23, 2016
Food:
August 11, 2016
Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!