Best Cucumber Cranberry Bean And Beet Salad In Cucumber Boats Recipes

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CUCUMBER SALAD BOATS



Cucumber Salad Boats image

Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Number Of Ingredients 0

Steps:

  • Halve cucumbers and remove seeds. For muffuletta salad: Combine giardiniera, provolone cheese cubes and chopped salami. For BLT salad: Combine cream cheese, crumbled bacon, shredded lettuce and chopped tomatoes. For country club salad: Combine chicken salad, sliced red grapes and chopped pecans.

Nutrition Facts :

BEET AND CUCUMBER SALAD



Beet and Cucumber Salad image

I experimented and came up with this recipe as a way to use my fresh beets and cucumber together. It is a nice alternative to potato salad. It has a real 'summertime' flavor.

Provided by Alf

Categories     Salad     Vegetable Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 11

½ cup cold water
½ cup vinegar
½ cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
⅓ cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
salt and ground black pepper to taste

Steps:

  • Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes.
  • Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl.
  • Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

Nutrition Facts : Calories 241.4 calories, Carbohydrate 28.8 g, Cholesterol 110.6 mg, Fat 12.6 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 2.3 g, Sodium 168.2 mg, Sugar 25.2 g

CRANBERRY BEAN SALAD



Cranberry Bean Salad image

Cranberry beans, cucumber, and tomatoes come together in this light and refreshing salad that is perfect for summertime cookouts. For best results, make this a day ahead of time to allow the ingredients a chance to get acquainted.

Provided by Soup Loving Nicole

Categories     Salad     Beans

Time 1h50m

Yield 6

Number Of Ingredients 12

8 ounces dried cranberry beans
3 cups water
¼ cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon dried dill weed
1 teaspoon salt
½ teaspoon ground black pepper
1 small cucumber, seeded and chopped
¼ cup chopped red onion
12 grape tomatoes, halved
salt and ground black pepper to taste

Steps:

  • Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
  • Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 26.6 g, Fat 10 g, Fiber 9.9 g, Protein 9.2 g, SaturatedFat 1.5 g, Sodium 423.9 mg, Sugar 0.7 g

CUCUMBER, CRANBERRY-BEAN, AND BEET SALAD IN CUCUMBER BOATS



Cucumber, Cranberry-Bean, and Beet Salad in Cucumber Boats image

Tossed with bacon, yogurt, and curry powder, this combination of cucumbers, beets, and cranberry beans is a real treat.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 14

4 garlic cloves
4 sprigs mint, plus 2 tablespoons thinly sliced leaves
1/2 white onion
3 half-inch thick slices ginger
1 tablespoon whole peppercorns
3 slices bacon, cut into 1/2-inch pieces
1/2 pound fresh cranberry beans, shelled
4 cups homemade or low-sodium canned chicken stock, or water
2 beets, peeled and cut into 1/2-inch dice
4 teaspoons coarse salt, plus more for seasoning
5 large kirby cucumbers
1/4 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon curry powder

Steps:

  • Place garlic, mint sprigs, onion, ginger, and peppercorns on an 8-inch square of cheesecloth. Gather into a bundle, and secure with kitchen twine. Set aside.
  • Prepare an ice bath; set aside. Heat a large saucepan over medium heat; add bacon. Cook until it is crisp, stirring frequently, about 8 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate; let drain. Pour off excess fat from pan, and discard.
  • In same saucepan, combine beans, cheesecloth bundle, and chicken stock; bring to a boil. Reduce to a simmer, and cook 5 minutes. Add beets; continue cooking until beans and beets are tender, about 15 minutes. Add 2 teaspoons salt, and remove and discard cheesecloth bundle. Transfer mixture, with the liquid, to a large bowl set over the ice bath to chill.
  • When ready to serve, drain bean mixture in a colander. Peel cucumbers, slice in half lengthwise, and remove seeds using a spoon or melon baller. Cut 2 cucumbers into 1/4-inch dice. Reserve remaining cucumber halves.
  • Transfer bean mixture to a large bowl; add yogurt, olive oil, diced cucumbers, remaining 2 tablespoons sliced mint, reserved bacon, curry powder, and remaining 2 teaspoons salt. Stir gently to combine. To serve, spoon bean-mixture into reserved cucumber halves.

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