In today’s fast-paced world, we all crave delicious meals that are quick and easy to prepare. The Economical Cucumber and Bean Salad is the perfect solution for busy weeknights or casual gatherings. This salad is not only incredibly simple to make but also relies on basic pantry ingredients, making it a budget-friendly choice for everyone. The combination of crunchy pickled cucumbers, hearty canned beans, and protein-packed eggs results in a refreshing dish that is both nutritious and satisfying. Ideal as a light lunch, a side dish for dinner, or a quick snack, this salad is versatile enough to suit any occasion.

Let’s dive into the recipe and discover how to create this delightful salad!

Full Recipe:

Ingredients

To make this delicious and economical salad, you will need the following ingredients:

• Pickled cucumbers: 2 medium-sized, diced
• Canned beans: 1 can (approximately 400 g), drained and rinsed (any variety will work, such as kidney beans, black beans, or white beans)
• Onion: 1 medium-sized, finely chopped (red or yellow onion works well)
• Eggs: 3 large, hard-boiled and chopped
• Parsley: A few sprigs, finely chopped
• Ground black pepper: A pinch, to taste
• Unrefined vegetable oil: 2 tablespoons (such as olive oil or sunflower oil)
• Salt: A pinch, to taste

Steps on How to Make the Economical Cucumber and Bean Salad

Step 1: Prepare the Ingredients

1. Hard-boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and turn off the heat. Let the eggs sit for about 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool before peeling.
2. Chop the vegetables: While the eggs are cooling, wash and dice the pickled cucumbers into small pieces. Finely chop the onion and set aside. If using fresh parsley, rinse it under cold water, shake off excess moisture, and chop it finely.
3. Prepare the beans: Open the can of beans, drain them in a colander, and rinse them under cold water to remove excess sodium and preservatives. Allow them to drain completely.

Step 2: Combine the Ingredients

1. Mix the base: In a large mixing bowl, combine the diced pickled cucumbers, drained beans, chopped onion, and chopped parsley.
2. Add the eggs: Once the hard-boiled eggs have cooled, peel them and chop them into small pieces. Add the chopped eggs to the bowl with the other ingredients.
3. Season the salad: Drizzle the unrefined vegetable oil over the mixture. Add a pinch of salt and a pinch of ground black pepper. Use a spatula or a spoon to gently mix all the ingredients together, ensuring that the dressing coats everything evenly.

Step 3: Adjust and Serve

1. Taste and adjust: Give the salad a taste and adjust the seasoning as needed, adding more salt or pepper to suit your preference.
2. Chill if desired: If time allows, let the salad sit in the refrigerator for about 30 minutes to allow the flavors to meld. This step is optional, as the salad can be enjoyed immediately.
3. Serve: Transfer the salad to a serving bowl and garnish with extra parsley if desired. Enjoy this salad as a stand-alone dish or as a side with grilled meats or bread.

Nutrition Facts (Per Serving)

Here is an approximate nutritional breakdown for one serving of the Economical Cucumber and Bean Salad (based on 4 servings):

• Calories: 180 kcal
• Carbohydrates: 18 g
• Protein: 9 g
• Fat: 8 g
• Saturated Fat: 1 g
• Fiber: 5 g
• Sodium: 320 mg
• Sugar: 2 g

This salad is a great source of protein and fiber, thanks to the eggs and beans. The pickled cucumbers provide a tangy crunch, while the onions and parsley add fresh flavors. The use of unrefined vegetable oil provides healthy fats that are beneficial for heart health.

Frequently Asked Questions (FAQs)

1. Can I use fresh cucumbers instead of pickled?

Yes! If you prefer a fresher taste, you can substitute fresh cucumbers for pickled ones. However, you may want to add a little vinegar or lemon juice for acidity.

2. What type of beans can I use?

You can use any canned beans you like, such as kidney beans, black beans, chickpeas, or pinto beans. Each type of bean will provide a different flavor and texture.

3. How can I make this salad vegan?

To make the salad vegan, simply omit the eggs or replace them with a plant-based egg substitute. The salad will still be hearty and nutritious with the beans and vegetables.

4. Can I add other vegetables?

Absolutely! Feel free to include other vegetables such as bell peppers, grated carrots, or radishes to enhance the texture and flavor of the salad.

5. How long can I store leftovers?

Store any leftover salad in an airtight container in the refrigerator for up to 3 days. However, the freshness of the cucumbers may diminish over time, so it’s best enjoyed within the first day or two.

Tips for Making the Best Economical Cucumber and Bean Salad

1. Choose high-quality canned beans: Opt for low-sodium or no-salt-added canned beans when possible. They tend to have a better flavor and are healthier.
2. Chill the salad: Letting the salad chill for a bit before serving allows the flavors to meld together, enhancing the overall taste.
3. Experiment with herbs: Besides parsley, try adding fresh dill, cilantro, or chives for additional flavor.
4. Customize the dressing: You can mix in a little vinegar, lemon juice, or your favorite mustard into the dressing for an extra zing.
5. Use different types of onions: Experiment with red onions for a sweeter taste or green onions for a milder flavor.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator. The salad should last for up to 3 days.
• Serving cold: This salad is best enjoyed cold, so consider keeping it in the refrigerator until you’re ready to serve.
• Separation of ingredients: If you’re preparing this salad in advance, consider storing the dressing separately until just before serving to keep the salad fresh and crisp.

Conclusion

The Economical Cucumber and Bean Salad is a versatile, nutritious, and budget-friendly dish that is perfect for any meal. With simple ingredients that you likely already have in your pantry, this salad comes together quickly, making it ideal for busy weeknights or last-minute gatherings.

Whether you serve it as a light lunch or as a side dish, this salad is sure to impress with its bright flavors and satisfying texture. By following the simple steps and tips outlined above, you can create a delicious dish that you and your family will love. Enjoy this economical salad that proves you don’t need to spend a lot to enjoy a healthy and tasty meal!