Directions

For the pickled onions:

1. Place thinly sliced onions in a container with tall sides.
2. Heat water on the stove or in microwave until hot.
3. Dissolve salt and sugar in hot water and stir in vinegar.
4. Pour liquid over sliced onions, pushing onions down so all are submerged and adding additional liquid, if needed, to cover
5. Let steep while assembling salad, about 20 minutes.

For the vinaigrette:

1. Whisk together the lemon juice, vinegar, oil, herbs, and pepper in a bowl. Set aside until salad is assembled, whisking again before dressing

For the Salad:

1. Remove the skin from cucumber and discard. Using a peeler, peel strips of cucumber until you can see the seeds. Turn cucumber to get strips from all sides. Discard seed cores and place cucumber strips in large bowl.

2. Holding the carrots at the end and peeling away, use the peeler to remove outer layer and discard. Continue to remove strips of the carrot, turning the vegetable to peel strips from all sides. Place strips in bowl with cucumber.

3. Add diced pepper, halved tomatoes, thinly sliced scallions, and drained and rinsed beans to the bowl.

4. Lift the pickled onions out of the brining liquid and add to bowl with other vegetables. Add the vinaigrette and toss to coat all vegetables.

5. Enjoy immediately, or the salad can be prepared and refrigerated for up to 24 hours.