Jennifer Causey
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

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

Step 1    

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.


Step 2    

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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