Mike's Fresh Green Bean Salad
photo by Sweetiebarbara
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 Small Summer Salad
- Serves:
- 4
ingredients
-
Dressing
- 1 tablespoon white balsamic vinegar
- 1 dash sea salt or 1 dash other coarse salt
- 2 tablespoons olive oil
- 2 garlic cloves (finely diced)
- 1⁄2 cup shallot (finely diced)
-
Salad
- 1⁄2 lb tomatoes
- 1 teaspoon sea salt or 1 teaspoon other coarse salt, to sprinkle over tomatoes
- 1⁄2 lb green beans
- 2 tablespoons flat-leaf Italian parsley (finely minced)
directions
- Make dressings about an hour before serving.
- Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
- Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
- Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
- Allow tomatoes to drain.
- Clean beans, break into bite size, and blanch 4-6 minutes.
- Plunge beans into ice water to stop cooking for 2 minutes.
- Drain, dry, wrap in towel.
- When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
- Put beans in chilled bowl, pour dressing over beans, and toss.
- Add the drained tomatoes.
- Garnish with the parsley and correct the seasoning.
- Serve.
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RECIPE SUBMITTED BY
Sweetiebarbara
Staunton, Virginia
I live in the Shenandoah Valley of Virginia with my husband and our cat, Lizzie Borden. We had a wonderful dog, and now have 3 more cats to keep us company.