Cucumber and Green Bean Salad with Vegetable Oil

Delicious, rich in vitamins, bright — super good for the whole family! Vegetable salad of cucumbers with vegetable oil and beans is tasty and healthy. Green beans contain many useful substances. It is rich in dietary fiber, which has a beneficial effect on digestion and is a source of vegetable protein.
cook time: 15 min
Logan Winslow
Cucumber and Green Bean Salad with Vegetable Oil

Nutrition Facts (per serving)

61
Calories
4g
Fat
4g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Carrot 1 pc
Vegetable oil 2 tbsp
bell pepper 1 pc
Greenery to taste
Green beans 200 g
cucumbers 1 pc
Cherry tomatoes 8 pc
Lettuce leaves 100 g

Recipe instructions

Step 1

Step 1
How to make a vegetable salad with green beans? Prepare all the necessary products according to the list. For the salad, I used a green mix of various young leaves. You can take iceberg lettuce, batavia, corn, lettuce or chard. It is better to take red, shallot or white salad onions. These varieties have a milder taste and are ideal for light vegetable salads.

Step 2

Step 2
Cut off the tails on both sides of the beans and remove the tendrils on the sides (if any). Cut each pod into small pieces about 2 centimeters long. Rinse the beans in clean water.

Step 3

Step 3
Next, there are two ways to process the pods. First: the beans can be thrown into boiling water and cooked until the pods become soft. Second: pour 2 tablespoons of odorless vegetable oil into a frying pan, heat it, add beans and finely chopped garlic to fry until soft. I like the second option better, so I often fry the beans.

Step 4

Step 4
Wash the lettuce leaves, place them on paper napkins and gently blot them on all sides to remove excess moisture. Place in a salad bowl.

Step 5

Step 5
Rinse the cucumber and tomatoes and dry. Cut the vegetables into arbitrary small pieces. Add to salad mix.

Step 6

Step 6
Peel the carrots and remove the core and seeds from the bell pepper. For a brighter and more appetizing appearance of the finished dish, use peppers of different colors whenever possible. Cut the bell pepper into strips, and grate the carrots on a coarse grater or chop using a vegetable cutter for Korean salads.

Step 7

Step 7
Add chopped onion and green beans to all ingredients.

Step 8

Step 8
The finishing touches remain. Finely chop the greens and add to the salad. Salt and pepper to taste. If necessary, add a little olive or vegetable oil (if the beans were fried, then oil may not be needed at this stage).

Step 9

Step 9
Toss the salad and sprinkle with lemon or lime juice.

Step 10

Step 10
Ready! Serve on its own or as an accompaniment to meat, potatoes, fish and more.

Additional rubrics

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