Cold · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Family Recipe: Cucumber Salad

This has always been one of my favorite summer dishes growing up!  So many great memories of my dad making a big bowl while we ate with the windows open in the kitchen.  And to this day, I’ve had the pleasure of introducing it to my fiance and friends (who also love it).  Its sweet and tangy, super light and delicious, and a great way to use extra cucumbers from the garden and the store.  The great thing about this recipe too is that is stores really well and leftovers always taste better.  I actually like to make this a day or two ahead of time, so all the flavors marinate in the cucs.

Our dill plant has given us a crazy abundance of dill this season, so this is one of our favorite ways to use it.  I like to combine all the ingredients in a mason jar (for easy shaking and storing) but you can use a big bowl if you’d like too.

Not really sure of the origins of this recipe: it was hand-written in an old cookbook we have.  I now like to add a few sliced onions and garlic for flavor… but original recipe as follows:

Cucumber Salad
Prep Time: 10 minutes
Cook Time: 0 minutes (refrigerate for a few hours, or overnight if possible)


1 teaspoon sugar
1/4 rice wine vinegar or tarragon vinegar
2 tablespoons vegetable oil
1/3 teaspoon salt
Pepper to taste
1/4 cup fresh shopped herbs (we use dill!)
4 small cucumbers (roughly 1 lb) (recipe says preferably Kirbys)


Peel and thinly slice the cucumbers. Place them in a quart wide-mouth mason jar.  Add the rest of the ingredients to the jar and shake shake shake!

You can also add thinly sliced onions and garlic, so if you’re feeling a little spicy shake ’em up too.

Refrigerate for a few hours, or overnight if you can.



Cold · Favorite · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Perfect 3 Bean Salad

I have tried soooo many recipes for 3 Bean Salad, and this one is my absolute favorite hands-down!  I have actually been known to eat this for breakfast it is that good (and then again for lunch… and then again for dinner ha).  This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads, the beauty of this is that the longer it sits, the yummier it gets!

I have made a single batch of this and it doesn’t last long, so below is a doubled recipe!  Or rather… the recipe I make on the weekends so I can have it everyday of the week.


Perfect 3 Bean Salad


Servings: 10

Ingredients For the Salad:

  • 2 14oz cans of Chickpeas (drained)
  • 2 14oz cans of dark red kidney beans (drained)
  • 2 cups of fresh chopped green beans
  • 1 yellow bell pepper
  • 1 cup of chopped parsley
  • 1/4 cup chopped cilantro
  • 4 green onions
  • 1 tsp red pepper flakes (optional)


For the Dressing:

  • 3 lemons, juiced (about a 1/3 cup)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp whole grain mustard (I like the Trader Joes version!)
  • 2 tbsp honey
  • 2 tbsp sweet relish
  • 1 tsp salt
  • 1 tsp fresh ground pepper

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Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the brans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3/4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley, cilantro, and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

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