Saturday, July 16, 2016

Fresh Green Bean Salad


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)
                        DRESSING:
     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).

Source:
Taste of Home Grilling 2016- Orange Edition


Linked to the Weekend Potluck #231

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