Here’s a simple recipe for Baked Beans and Cucumber Salad:
Baked Beans and Cucumber Salad Recipe
This recipe serves as a basic guideline, and you can customize it based on your preferences and available ingredients. Feel free to add other vegetables like cherry tomatoes, bell peppers, or corn kernels to add more color and texture to the salad
- - 1 can (15 ounces) baked beans
- - 1 cucumber, diced
- - 1 small red onion, thinly sliced
- - 1/4 cup chopped fresh parsley
- - 2 tablespoons apple cider vinegar
- - 1 tablespoon olive oil
- - Salt and pepper to taste
SOURCE: MY RECIPE JOINT
- Drain and rinse the baked beans in a colander to remove any excess sauce or liquid. Transfer the beans to a large mixing bowl.
- Add the diced cucumber, thinly sliced red onion, and chopped fresh parsley to the bowl with the beans. Mix well to combine the ingredients.
- In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Taste and adjust the seasoning if needed. You can add more salt, pepper, or vinegar according to your preference.
- Let the salad sit for about 10-15 minutes to allow the flavors to meld together
- Serve the Baked Beans and Cucumber Salad as a refreshing side dish. It can be enjoyed immediately or chilled in the refrigerator for a while to enhance the flavors.
This salad is quick and easy to prepare, combining the hearty flavors of baked beans with the freshness of cucumber and the zing of apple cider vinegar. It makes a great side dish for barbecues and picnics or a light and healthy addition to any meal. If you prefer a chilled salad, you can refrigerate it for an additional 10-15 minutes before serving to allow the flavors to develop further. Here are a few additional notes and tips for making Baked Beans and Cucumber Salad. If you prefer a less watery salad, you can remove the seeds from the cucumber before dicing it. Simply cut the cucumber in half lengthwise and use a spoon to scoop out the seeds before dicing. The dressing in this recipe is a simple combination of apple cider vinegar, olive oil, salt, and pepper. You can add additional flavorings like Dijon mustard, honey, garlic, or herbs like dill or basil to customize the dressing to your taste. Allowing the salad to chill in the refrigerator for a while before serving can enhance the flavors and let them meld together. However, you can also enjoy the salad immediately if you prefer a fresher taste. This Baked Beans and Cucumber Salad is a versatile side dish that pairs well with various main courses. It complements grilled meats, sandwiches, burgers, or can be served as a light lunch option on its own. If you have leftovers, store the salad in an airtight container in the refrigerator. The flavors may intensify as it sits, making it even more delicious the next day. Consume the leftovers within a few days for the best taste and texture. Remember to adjust the seasoning according to your taste preferences. Feel free to experiment with different herbs, spices, or dressings to create your own unique version of Baked Beans and Cucumber Salad. Enjoy this refreshing and nutritious salad as a delightful addition to your meals!
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