1 lb. fresh green beans (trimmed and cut into bite-sized pieces)
1cucumber, sliced lengthwise, deseeded, and sliced thin
1red onion cut in half and sliced thin
2 cupscherry tomatoes sliced in half (or quarters)
¼ cupwhite Balsamic vinegar
1 lemon or 3 Tbsp. lemon juice
2 Tbsp. date paste
Ground black pepper (optional)
Add a steamer basket to a pot and fill it with a few inches of water (don’t go above the steamer). Bring the water to boiling, then add the green beans and cover the pot. Steam the beans for 2 minutes until they are just tender and bright green. Immediately remove the beans after steaming and rinse them with cold water to stop the cooking process. Allow the beans to dry while you prepare the rest of the veggies.
To make the dressing, combine the white balsamic vinegar, lemon juice, and date paste.
Add the vegetables and dressing to a medium salad bowl and toss the ingredients.
Allow the salad to rest for at least 15 minutes to allow the flavors to combine.
Add ground black pepper before serving, if desired.
Unpeeled cucumbers provide more nutrition. Removing the seeds and soft middle will keep them crisper for longer. That said, peeling cucumbers can mitigate mild indigestion some people experience after eating cucumbers.
If you make this salad a day before, consider adding the tomatoes right before serving. Cut tomatoes will begin to soften after a few hours in the dressing.
If you opt for dark balsamic, the overall salad will be darker, and it will look less lively and fresh. A better substitute for white balsamic in this case is mild rice vinegar.
Use maple syrup, agave syrup, or vegan honey as an alternative to date paste.