Spicy Green Bean and Cucumber Salad

Hello Betty. Long time no see.

Where would I be today without you Betty? Betty who you say; Betty Crocker of course.

I grew up watching my mother cook and living next d00r to our grandparents I also saw my grandmother cook up a lot of new dishes, some good, some not so good. Especially during the holidays there were always new recipes. I remember the strawberry shortcake made with Twinkies for a summer dessert – good, but the thought of Twinkies now makes me shutter. Watching my mother cook breakfast, lunch and “supper” for us, I’m sure, gave me the desire to learn to cook and experiment with different foods. My dad was always experimenting with things like making his own bar-b-q sauce, or canning fish to make fish cakes and experimented with hushpuppies until he settled on a recipe that he used from then on.

So, back to dear old Betty and I wonder how old she is these days. Does she have wrinkles, grey hair? Has she put on a ton of weight from eating all her recipes over the years. I guess we will never know.

Betty Crocker was one of the first cookbooks I bought as a newlywed and I still have it although it is stuck away upstairs along with most of my other cookbooks since now with a flick of a few keys a person can have hundreds of recipes to choose from; sorry Betty you were replaced.

I came across this recipe of Betty’s by accident a few weeks ago and decided to save it for an after Christmas, “I need to watch what I eat” recipe. The original recipe has no oil but you could add a little olive oil and Dijon and whip up a nice little drizzle for the salad. I’m using an artificial sweetener (monk fruit) in place of the honey.

Christmas is over and the new year will be here in a few days. So, if you are looking for something more on the healthy side to get off some of those pounds you may have put on over the holidays, give this a try with out without the dressing. If you don’t want to use the oil, give give a squeeze of lemon juice for a fresh light taste.

BLAST FROM THE PAST: Looking for a very fast appetizer for New Year’s Eve or New Years Day while lounging around and not wanting to do much in the way of food prep? Well, try this Smoked Salmon Chip which is the easiest thing you will ever make. Make sure you use the thick Kettle type chip to support the salmon.


Most of the ingredients, I forgot the tomatoes and cucumbers in the photo.


Blanch the green beans for5-6 minutes or until they start to look a little cooked.


Take the blanched green beans out of the boiling water and plunge into ice water to stop cooking.


Put the anaheim pepper on top of your gas burner (or use broiler) and cook until it starts to blister. Then put in brown bag (or plastic) and close up and after about 10 minutes remove and scrape off the skin that has blistered up.


Put all the chopped ingredients except for the tomatoes in a bowl and toss.


Add in the tomatoes and drizzle with the dressing and toss to coat.


Spicy Green Bean and Cucumber Salad
Crunchy, healthy salad.
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  1. 3 c. chopped cooked green beans
  2. 1 c. finely chopped peeled cucumber
  3. 1 c. chopped tomatoes
  4. 1/2 c. finely chopped red onion
  5. 1/3 c. chopped fresh cilantro
  6. 2 Tbsp. red wine vinegar or cider vinegar
  7. 2 Tbsp. olive oil
  8. 1/3 c. chopped fresh anaheim pepper (roasted) or 1/4 teaspoon crushed red pepper
  9. 1tsp. honey (or artificial sweetener)
  10. 1/2 tsp. salt
  11. pepper to taste
  1. Put the anaheim pepper over open flame of gas stove (or broil) until totally charred all over. Remove from heat and put in a paper bag and fold shut. Leave this about 10 minutes then remove pepper and scrape off the skin and chop the pepper.
  2. Blanch the green beans until bright green and they have started to cook somewhat. Drain and put in ice water until they have chilled, chop into 1/2" pieces.
  3. Peel and cut the cucumber into 1/4-1/2" pieces. Chop tomato into same size pieces.
  4. Mix the olive oil and vinegar and sweetener in a small bowl. Drizzle over vegetables.
  5. Mix all ingredients in a bowl and cover. Refrigerate for about 2 hours or thoroughly chilled.
Adapted from Betty Crocker
Adapted from Betty Crocker
Rosemary and the Goat

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  • Reply
    July 3, 2019 at 8:49 am

    Your instruction nos. 4 and 6 are the same.

    • Reply
      July 16, 2019 at 11:38 am

      I have deleted one of those. Thanks.

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