French bean, tomato and cucumber salad

    40 min

    Useful one to use up those surplus French beans when you've cooked too many. You can use sunflower oil if you don't like the taste of olive oil. Very nice sprinkled with fresh basil.


    Gloucestershire, England, UK
    3 people made this

    Serves: 4 

    • 340g (12 oz) French beans
    • 225g (8 oz) tomatoes, scalded and skinned
    • 1 cucumber, peeled and quartered
    • 1 tablespoon white wine vinegar
    • 3 tablespoons olive oil
    • 1 squeeze lemon juice
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Top and tail beans if you don't have any leftovers. If necessary run a peeler down the sides to remove any strings.
    2. Tie in bundle and cook in plenty of boiling, salted water for about 20 minutes.
    3. When just tender lift out and dip into cold water to refresh then drain thoroughly.
    4. Scald and skin the tomatoes and remove seeds.
    5. Peel cucumber and quarter lengthways and cut into small chunks.
    6. Mix the vinegar, oil and lemon juice together to make the dressing.
    7. Dress each of the vegetables separately then arrange on a dish with the beans in the centre and the tomatoes and cucumber on either side.
    8. Sprinkle with the remaining dressing.


    To cook beans to perfection bring them to the boil and as soon as they turn that lovely bright green colour take them off the stove but leave them in the water, covered until they are tender.

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