Ah, summer. Trips to the farm and long days by the pool. Temps have been hovering around the 90s here in New England for a few days. I went searching for side dishes that could be prepared ahead and wouldn't heat up the house a ton. I found this recipe in Taste of Home's 2016 Grilling magazine. So many great recipes to try!
I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand. Dried parsley for the fresh. I found the vinaigrette a little tart, so I added about a teaspoon of honey. It went perfectly with some grilled chicken. Crunchy, bright and refreshing. Thank you so much to Allison B for sharing the recipe!
* Exported from MasterCook *
Fresh Green Bean Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups fresh green beans -- trimmed and halved
2 cups cherry tomatoes -- halved
1 large English cucumber -- seeded and chopped
1 cup fresh baby carrots -- cut in half lengthwise (used matchstick)
1 cup coarsely chopped fresh parsley (used 1T dried)
1/2 cup olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar (used rice wine vinegar)
1 tablespoon grated lemon peel
1 teaspoon Dijon mustard
1 garlic clove -- minced
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1t local honey (my addition)
In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
Taste of Home Grilling 2016- Orange Edition
Linked to the Weekend Potluck #231