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Bean/Pea and Cucumber Salad

January 26, 2011

Source unknown

  • 1 pound green beans or sugar snap peas
  • 1 cucumber, peeled if thick-skinned, halved lengthwise, seeded, thinly sliced
  • 1 tablespoon walnut oil or peanut oil
  • 2 tablespoons chopped walnuts
  • 1 1/2 teaspoons freshly squeezed lemon juice (about 1/2 lemon)
  • 1 tablespoon water
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • 1/8 teaspoon cayenne pepper
  • salt
  • freshly ground black pepper

1. If using peas, remove the strings from both edges of the pea pods.

2. Place the beans/peas in a steamer basket set over 1 1/2 inches boiling water, cover, and steam until they are just crisp-tender, 3 to 5 minutes.

3. Drain the beans/peas in the sink and immediately run cold water over them. Transfer the peas to a clean, dry dish towel and pat them dry. Place them in a large bowl and add the cucumber.

4. Put the oil, walnuts, lemon juice, water, dill, and cayenne pepper into a blender. Blend until smooth.

5. Pour the walnut dressing over the cucumbers and peas. Toss until well combined. Season with salt and pepper to taste.

Serves 4

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