Gently crushing the cucumbers for this salad releases their aroma and creates nooks and crannies for soaking up the dressing. They still retain plenty of crunch, a great contrast to the rich, creamy butter beans. Don’t skip the tarragon here; its fragrance and delicate anise flavor give the dish a refreshing pop. Slideshow: More Cucumber Salad Recipes
How to Make It
Working with one cucumber half at a time, use the side of a large knife to lightly crush the cucumber. Repeat with remaining cucumber halves. Tear crushed cucumbers into chunks.
Whisk together oil, vinegar, shallot, and mustard in a serving bowl. Season to taste with salt and pepper. Fold in crushed cucumbers, butter beans, and tarragon. Season to taste with salt and pepper, and serve.
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Author Name: dotchef
Review Body: I substituted garbanzo beans for the butter beans. This is a great salad to take to a pot luck meal because it contains no dairy or mayo. It's vegan and everybody loves it. I added a pinch of za'atar seasoning to the dressing, too.
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Date Published: 2018-07-31
