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Yellow Bean, Cucumber & Radish Salad

This is a great summer side or salad that works well with those bigger garden-style cucumbers.  Deseeding them and then slicing them very thinly at an angle is the key to getting good texture from bigger cukes. 


Peel them if you do not like the skin, but cucumber, as with all other vegetables, has nutritional value in the skin.

  • Serves4-6
  • Cooks in 0
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Low GI Blood Sugar

    Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.

  • Weight Loss

    Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.

  • Vitamins Minerals


adds to shopping list

  • 1lb | 454g yellow beans - top stem trim
  • ½ cucumber - seeded & fine slice
  • 1 purple daikon radish - fine slice
  • ½ cup parsley leaves
  • 2 tsp olive oil
  • 2 tsp vinegar - apple cider | white balsamic
  • 2 pinches sea salt flakes


Yellow Bean, Cucumber & Radish Salad


YELLOW BEANS – trim off top stem.  Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check to see if cooked to your liking.  DRAIN and plunge into ice water to stop the cooking process.,


PEEL, Cut in half and then thinly slice purple daikon radish.


CUT cucumber in half & scoop out the seeds.  Peel first if you prefer.  THINLY SLICE on an angle.


SERVE with a Mixed Mustard Dressing or Gochujang Miso Tahini or Preserved Lemon & Cucumber Tahini.


STORE in the fridge covered.  Dress with olive oil & vinegar just before serving.

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP YELLOW BEANS for any fresh beans you have.


WEEKLY MEAL PREP This salad stores really well and is a versatile dish to have on hand.


SWAP PARSLEY for herbs like basil, cilantro, chives, garlic chives, dill, mint, sorrel, bronze fennel fronds.


SWAP & ADD any finely sliced raw vegetables you like; Celery, daikon radish, sliced snow peas, snap peas, sweet pepper, yellow zucchini, yellow beetroot, red cabbage, 

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