Spring has arrived and that means it’s time for a salad! And a salad is so much more than just lettuce. Get with the program! 😉
To prove this, I’ve made these cucumber boats with a red bean salad. I concocted this recipe in a bout of hunger with only half a cucumber in the fridge. I wanted something filling and a can of beans caught my eye. After some testing and ‘almost there but not quite’, the physalis turned out to be the key ingredient: its acidity balances out the sweet beans and the fresh cucumber. The touch of mint adds summer to the mix!
In other words: follow the recipe and you won’t be disappointed! :-p
Cucumber boats with red beans and physalis
Wash the cucumber and cut it lengthwise in half. Remove the seeds by scraping them out with a spoon. Season the flesh with some pepper and salt and turn the two halves over on the cutting board to let them leak out.
Open the can of red beans, pour them into a strainer and rinse until they stop foaming. Leave to leak out.
Remove the leaves from the physalis and cut them into halves. Add them to a large bowl.
Pick the mint leaves, lay them on top of eachother and roll them into a cigar. Use long strokes of your sharp potato knife to cut the mint into fine strips. Add the mint to the physalis.
Now add the red beans to the bowl. Stir together with a generous pinch of salt, 6 turns of the peppermill and 3 tablespoons of (olive) oil. Season to taste.
Scoop the bean salad into the cucumber boats (don’t worry if some of the salad slips off the boats). Done!
* don’t throw out the seeds! They’re perfect for cucumber water or water ice (recipe online soon!).
Want a bbq-version? Cut the cucumber boats into slices and mix them in with the bean salad! Dress with the tips of mint twigs!
Tip: like mozzarella? Tear a ball of mozzarella into shreds and mix it in with the beans.
Tip: This recipe serves 2 persons. The boats are just as yummy the next day!
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Caroline couldn’t find any physalis so she took the shop owner’s recommendation and used grapes and mandarins instead. Works like a charm! (Tip!) Caroline brought this salad to a barbecue with friends and even those who didn’t like beans were pleasantly surprised. Caroline saved the salad-day! 😉
Valeria made the salad for a barbecue too. She was puzzled by the combination of flavours. So foreign, so good, she couldn’t leave it alone! 😉
Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it, @singlemade of email@example.com!
Have fun cooking and… bon appétit! 🙂