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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! 



                     


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Fresh Green Bean Salad

  • 4 cups fresh green beans, trimmed & halved
  • 2 cup cherry tomatoes, halved
  • 1 english cucumber, large, seeded & chopped
  • 1 cup baby carrots, cut in half lengthwise- I used matchstick
  • 1 cup coarsely chopped fresh parsley - I used 1T dried
  • Dressing
  • 1/2 cup olive oil
  • 1 tablespoon white wine vinegar- I 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
  • 1 teaspoon 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





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