Mixed Bean Crudite With Cucumber Ranch Dressing Recipes

Steps:

• Bring a large pot of water to a vigorous boil. Add about a teaspoon of salt.
• Snap off the ends of all the beans, leaving the tail on if desired
• Cook beans and peas in separate batches, starting with the snow peas and ending with the haricots verts, just until color is brightened and they are crisp-tender. They should bend without snapping but not be at all limp, 30 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• To make dressing: Grate cucumber on the large holes of a box grater.
• In medium bowl, mix together cucumber shallot, sour cream, buttermilk, and mayonnaise. Add fresh lemon juice, salt, parsley, chives, and cayenne pepper. Season with more salt and cayenne, if desired.
• Arrange vegetables on a platter and serve with dressing for dipping.

Steps:

• Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, sugar, cayenne, parsley, scallions and dill, if using, in a bowl. Add additional salt and cayenne if needed.
• The dressing can be refrigerated in an airtight container for up to 3 days. Enjoy!

Steps:

• Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne, if desired.

Steps:

• Stir mayonnaise, vinegar, sugar, and salt together in a large bowl until smooth; fold sliced cucumbers into the mayonnaise mixture. Cover bowl with plastic wrap and refrigerate at least 2 hours. Serve chilled.

Steps:

• After slicing cucumbers, add salt and pepper. Add onions, dressing and dill.
• Marinate for at least 30 minutes before serving.
• Enjoy!

Steps:

• Trim beans Snap off the ends of all the beans, leaving the "tail" on if desired.
• Boil water Bring a large pot of water to a vigorous boil. Add a generous amount of salt.
• Blanch and shock vegetables Cook beans and peas in separate batches, starting with the wax beans and ending with the haricots verts, just until color is brightened and they are crisp-tender (they should bend without snapping but not be at all limp), 45 to 60 seconds. Remove with a slotted spoon and immediately plunge into an ice-water bath.
• Drain and chill Once beans have cooled completely, drain in a colander, shaking to remove as much excess water as possible. Spread them on a clean kitchen towel and gently pat away remaining moisture. Loosely wrap vegetables in the towel and chill for up to 2 hours.
• Serve Arrange vegetables on a platter and serve with dressing, for dipping.

Steps:

• Toss cucumber, black beans, tomatoes, corn, and onion together in a large salad bowl.
• Whisk olive oil, orange marmalade, lemon juice, honey, and cumin together in a bowl; season with salt and pepper.
• Drizzle the dressing over the cucumber mixture; toss to coat.