Irish Pub Salad
Irish food is not just potatoes and cabbage. This Irish Pub Salad has picked green beans, hard-boiled eggs, veggies and of course, cheese, making for one filling meal!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Keyword: cheese, hard boiled eggs, irish pub salad, pickled green beans, salad
Servings: 1 salad
Calories:
Author: NicholeL
For the Pickled Green Beans:
- 1 cup fresh green beans ends chopped
- 1 cup apple cider vinegar
- 1 cup water
- 2 teaspoon sugar or ½ packet stevia
- 1 teaspoon minced garlic
- sprigs of fresh dill
- 1 ½ teaspoon sea salt
- 1 teaspoon whole black peppercorns
- thin slices of onion
- ½ teaspoon crushed red pepper flakes
For the Salad:
- 2 cups torn lettuce or spinach leaves
- ½ cup grape tomatoes halved
- ½ cup cucumber thinly sliced
- 2 hard boiled eggs halved
- ½ cup pickled green beans
- salad dressing of your choice
Add the vinegar, water, sugar, salt and garlic to a small saucepan. Bring to a boil, then remove from the heat and let it cool.
Measure green beans to the length that will fit into a 16 oz. mason jar. Trim ends if needed.
Bring a large pot of water to a boil. Meanwhile, fill a bowl with cold water and ice cubes. When the water is boiling, add the green beans and cook for 1 minute before transferring them directly to the ice bath to stop the cooling process. Drain and set aside.
Add the peppercorns, crushed red pepper, dill and onion slice to the mason jar. Place the green beans on top and pour in the brining liquid, leaving ¼ inch of space. Cover and refrigerate for at least 2 days to allow the flavors to develop.
Prepare the salad by adding the lettuce to a bowl. Top with the tomatoes, cucumber, hard boiled eggs, pickled green beans, and slices of Irish cheddar cheese. Drizzle salad dressing on top.
Note: Pickled green beans should be kept in the refrigerator for 2 days prior to eating to really allow the flavors to develop.
Source: Reluctant Entertainer