green bean salad by sharon colyer
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I wanted to try a new salad, before serving to others. Found it in my closet stash of recipes. I had seen similar recipes before & thought they looked & sounded good. And, a switch from mayonnaise, for a change. And, I liked it. I also like mixed bean salads with vinegar, So, if you do as well, give it a try this summer. Chill time in the refrigerator, not included in prep time.
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yield
serving(s)
prep time
30 Min
cook time
15 Min
method
Stove Top
Ingredients For green bean salad by sharon colyer
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chill time, not included in prep time
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1 lbfresh green beans, rinsed, strings removed, cut into 2 inch pieces, then blanch (see directions)
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1 csliced green onions or 1/2 of your favorite onion, thinly sliced
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1/4 mdred or other brightly colored bell pepper, diced
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2 clovegarlic, minced
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1/4 cextra virgin olive oil
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1 mdlemon, juiced
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1 Tbspwhite wine vinegar
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salt and fresly ground black pepper, to taste
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1 ctoasted almonds, chopped
- **********VARIATION**********
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2 mdboiled and sliced potatoes
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make extra dressing, if needed
How To Make green bean salad by sharon colyer
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1Blanch green beans in boiling salted water, until crisp tender. Rinse slightly with cold water. Drain and dry them with paper towels. In a medium bowl, combine the green beans, green onion or other onion, colorful bell pepper, and garlic. Mix slightly.
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2Drizzle olive oil over vegetables and toss. Add lemon juice, vinegar, black pepper, and salt. Toss gently to mix. Refrigerate at least 2 hours. Right before serving, add toasted chopped almonds.
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3Variation: Toss boiled, sliced potatoes in with rest of the salad, before refrigerating. Make extra dressing, if needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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