Bean and Cucumber Salad
Simple and tasty, from affordable ingredients, ready in no time! Bean and cucumber salad is juicy, protein-rich, and filling. A great quick snack.
Updated : 04 September, 2025
Easy
About 30 min.
Ingredients
200 grams
Canned beans
1
Cucumber
1
Eggs
1
Garlic
2 tablespoon
Sour cream
2 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use either white or red canned beans. If you have cooked beans ready, you can use them. You may also add other vegetables to the salad as you like.
Step 2
Wash and dry the cucumber. Cut it into small cubes. If the skin is not tough, damaged, or bitter, there’s no need to peel it.
Step 3
Drain all the liquid from the canned beans and place them in a colander. It’s best to rinse the beans under cold water to remove the viscous liquid. Dry the beans so the salad won’t turn watery.
Step 4
Boil the egg until hard-cooked, cool it, and peel it. Dice into small cubes. You can use two eggs if they are small (medium size). The salad looks neat if all ingredients are cut into similar-sized pieces, like cubes.
Step 5
In a salad bowl, combine the beans, cucumber, chopped egg, and a clove of garlic passed through a press. You may omit the garlic or replace it with onion or green onion.
Step 6
Dress the salad with sour cream and stir. Then add salt to taste and mix again. You can replace sour cream with mayonnaise or plain yogurt, or mix sour cream and mayonnaise in your preferred ratio. This makes a tasty creamy dressing.
Step 7
It’s best to prepare the bean, egg, and cucumber salad right before serving, as storing it in the fridge may worsen its taste. Enjoy!