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
1 pound Persian cucumbers, halved crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1 (15-ounce) can butter beans, drained and rinsed
2 tablespoons chopped fresh tarragon
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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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.