Hearty, tangy, and deeply satisfying, this miner’s-style beef and pickle salad proves that simple ingredients make the best meals. Tender boiled beef, crisp pickles, and sweet peas come together with a punchy garlic-and-lemon dressing that wakes up every bite. If you enjoy hearty salads, you will also love our Hearty Beef Salad with Corn and Walnuts and the Super Protein Chicken Bean Salad.
Ingredients
- 4-5 pickled cucumbers
- 1 onion
- 300-400 g (10-14 oz) boiled beef
- 300 g (10.5 oz) canned green peas
- Salt and pepper
- 3 garlic cloves
- Lemon juice
- 4 tbsp olive or sunflower oil
Instructions
- Slice the cucumbers into strips and the onion into half-rings. Combine, knead with your hands until they release their juice, and set aside for about half an hour so the onion marinates.
- Slice the boiled beef into strips and drain the peas.
- Mix all the ingredients, season with salt and pepper, and dress the salad.
Tips
- Kneading the onion together with the pickles tames its bite and builds the salad’s signature tangy base.
- Use beef from a well-made broth — it stays juicy and flavorful. For safe handling and storage of cooked beef, check the food-safety resources at the USDA.
- Chill the finished salad for about 20 minutes before serving so the dressing soaks into every ingredient.
Nutrition (per 100 g): 87.4 kcal, protein 7.7 g, fat 5 g, carbs 2.8 g