Cucumber, Corn, Black Bean Salad

¼ cup Extra Virgin Olive Oil

¼ cup Lemon juice

¼ cup chopped fresh cilantro or parsley

2 tbsp. Minced garlic

Salt, to taste

Pepper, to taste

2 cans (15.5 oz.) Black beans, drained and rinsed

1 can (15.5 oz.) Kidney Beans, drained and rinsed

1 can (15.5 oz.) Corn, drained

1 ½ cups cucumbers, cut into 1/2-inch cubes

1 cup chopped green bell peppers

1 cup chopped yellow onion

In a small canning jar, add olive oil, lemon juice, cilantro or parsley and garlic. Cover tightly with lid and shake to combine. Season with salt and pepper, to taste.

Add black and kidney beans, corn, cucumber, bell peppers and onions, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with additional cilantro and serve.



Note:

Serve salad with hummus, whipped feta or Greek yogurt.

Salad Bowls for a Crowd

 Dressing

3/4 cups Apple juice concentrate

 3 Tab olive oil

1/3 cups Balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1 Tab. garlic

minced

4 oz. Baby spinach

fresh, leaves

Salad

8 oz. Tomatoes

fresh, diced

4 oz. Cucumbers

fresh, diced

4 oz. Carrots

fresh, shredded

1/3 cup Red onions

fresh, thinly sliced

1/2 lb Cranberries

dried

23 Eggs

boiled, diced

4 oz. Apples

diced, fresh

1/2 lb Baby spinach

fresh, leaves

3/4 lb Romaine lettuce

fresh, shredded

Dressing: Pour apple juice concentrate, olive oil, vinegar, salt, pepper, garlic, and spinach into a blender. Blend on high speed until dressing is liquefied and smooth. Mix for 3–5 minutes. DO NOT OVERMIX.

Assembly per bowl:

First layer: 2 Tbsp spinach dressing on the bottom of each container.

Second layer: 1⁄4 cup tomatoes on top of spinach.

Third layer: 1⁄8 cup cucumbers on top of tomatoes.

Fourth layer: 1⁄4 cup carrots on top of cucumbers.

Fifth layer: 1⁄4 cup onions on top of carrots.

Sixth layer: 2 Tbsp cranberries on top of onions.

Seventh layer: 1⁄2 cup eggs on top of cranberries.

Eighth layer: 1⁄4 cup apples on top of eggs.

Ninth layer: 1⁄2 cup lettuce on top of apples.

Mediterranean Bento Box Lunch

Source: Gathering Dreams

• Wholegrain couscous
• Chickpeas
• Black olives
• Bell peppers
• Red onion
• Cherry tomatoes
• Cucumber
• Creamy homemade hummus
• A simple dressing made with extra virgin olive oil, white wine vinegar, the juice of one lemon, salt and pepper

Before adding the chickpeas to the lunch box, toss them in a bowl with some sweet smoked paprika, and a tablespoon of the dressing.

Greek Bento Box Lunch

 

Source: Gathering Dreams

• Prep the Greek salad: chop 1 cucumber, add 1 cup cherry tomatoes, add 1/2 cup chickpeas, a handful of chopped fresh parsley, green and black olives, 1 Tab. extra virgin olive oil, salt, and pepper, and mix.  
• Slice or chop 1/2 grilled chicken breast per container.
• Add 1/2 cup brown rice cooked brown rice and lemon wedge in the bento box.
• Add the fresh grapes.

Chickpea Bento Box

Source: Gathering Dreams

• Prep the salad: chop 4 small cucumbers, cut in half  2 cups cherry tomatoes. Add in 2 cups chickpeas
  2 cups brown rice (cooked), chopped fresh parsley, 2 cups green and black olives
  4 Tablespoon extra virgin olive oil, salt, and pepper, and mix. 
• Begin assembling bento boxes by putting chickpea salad in bento box.
• Add a whole avocado and a plastic knife to the bento box. Add the lemon wedge next to it.
• Place the carrot and celery sticks in the container with a few tablespoons of hummus.

 

Glenn's Cucumbers

This is one of those dishes I had at a party and just had to get the recipe, I loved them so much. So, here it is...

7 cups thinly sliced cucumbers
1 cup thinly sliced onions
2 cups sugar
1 cup white vinegar
1 tablespoon salt
1 teaspoon celery salt

Mix ingredients and cover. Store in refrigerator for at least 24 hours before serving.

Keeps at least 3 months in the refrigerator when covered.

Vietnamese Pickled Vegetables

1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned
1 lb. carrots, peeled and julienned
2 jalapeno peppers, sliced
2 tsps salt

1 cup rice vinegar
1 cup sugar
1 cup water

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 24 hours.

ssource: White On Rice Couple via Use Real Butter

Vietnamese Cucumber Salad

This recipe is originally from Hide the Cheese.

2 teaspoons minced ginger
2 medium garlic cloves, minced
1 jalapeno pepper, thinly sliced
1/8 teaspoon sugar
1/2 teaspoon salt
1 cup natural rice vinegar
2 large cucumbers
1 cup thinly sliced red onion


Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.
Peel cucumbers, and cut them in half length-wise and if desired, remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers completely and place the bowl in the refrigerator to sit for 30 minutes to 1 hour. Serve cold or at room temperature.

Glenn's Cucumbers

This is one of those dishes I had at a party and just had to get the recipe, I loved them so much. So, here it is...

7 cups thinly sliced cucumbers

1 cup thinly sliced onions

2 cups sugar

1 cup white vinegar

1 tablespoon salt

1 teaspoon celery salt

Mix ingredients and cover. Store in refrigerator for at least

24 hours before serving.

Keeps at least 3 months in the refrigerator when covered.

Cucumber and Onion Salad

3 cucumbers
1 red onion
1/2 cup vinegar
1/2 cup water
1/3 cup sugar (optional)
salt and pepper to taste

Slice the onion and cucumber both thinly and add them to a salad bowl. Get out a small bowl and pour the vinegar, water and sugar in it. Stir. Add the salt and pepper and pour the mixture over the onion and cucumber slices. Cover your bowl with a lid, a plate or some plastic wrap and store it in the fridge for at least 2 hours or until you are ready to serve.

Sweet and Spicy Cucumber Slices

3 cucumber
2 tsp sea salt
1/2 cup rice vinegar
1/2 cup water
3 Tbsp sugar
1/4 tsp red pepper flakes
2 Tbsp dried minced onion

Place cucumber slices in a bowl, sprinkle with salt and toss well. Let sit while you prepare the marinade by combining vinegar, water, sweetener and red pepper in a small saucepan; bring to a boil. Reduce heat, cook about 10 minutes. Remove from heat and add onion. Let mixture cool to room temp and then pour over cucumbers. This can be served immediately, but for best results refrigerate until well chilled.

Approximate Cost: $4.56

Cucumber -Radish Salad

1 cup plain low-fat yogurt
2 cloves garlic,  minced
1/4 tea. Salt
1/8 tea. Black Pepper
2 large cucumbers  (@6 cups thinly sliced)
1 cup thinly sliced red onion
1 cup thinly sliced radishes

In a large bowl, stir together yogurt, garlic, salt and pepper. Add cucumber, red onion and radish slices. Toss to coat. Cover and chill until serving. B estate when allowed to chill 4-24 hours. Stir before serving. One serving is 1 cup.