Food Recipes Salads Smashed Cucumber Salad with Butter Beans and Tarragon 2 Reviews 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 By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Total Time: 20 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 pound Persian cucumbers, halved crosswise 2 tablespoons extra-virgin olive oil 2 tablespoons Champagne vinegar 1 tablespoon minced shallot 1 tablespoon Dijon mustard Kosher salt Pepper 1 (15-ounce) can butter beans, drained and rinsed 2 tablespoons chopped fresh tarragon Directions 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. Jennifer Causey Originally appeared: May 2018 Rate It Print