Green Bean Salad

Green beans just barely cooked until crisp-tender, combined with herbs and chopped onion and tossed in vinaigrette is a great make ahead recipe. It keeps for several days, is cool and refreshing and can be combined with other summer vegetables and or tomatoes to change things up.

1 pound  fresh green beans, strings removed, ends snapped off
1/2 cup onion (I prefer red but any will do), chopped
2 TBS lime juice, lemon juice or white vinegar
1 TBS olive oil
1/2 tsp sea salt
1/2 cup fresh herbs, chopped. I usually use flat parsley; you could also use cilantro or mint.

Bring a large saucepan of salted water to a boil.  Add the beans and simmer until just crisp tender, 3 - 5 minutes. Drain the beans and run cold water over them to cool quickly.  Drain completely. You want the beans to be dry.

In a small bowl, combine the lime juice or vinegar, olive oil, salt and herbs.

Place cooked beans in a large bowl and combine with the chopped onions. Toss with the vinaigrette and let the flavors combine for at least 1/2 hour before serving.

Try topping with sliced avocado, crumbled feta or halved cherry tomatoes.



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