Saturday, August 13, 2011

Bean Salad Vinaigrette Recipe

Serves 4 to 6.

1-1/2 lbs. green beans
Salted water
6 to 8 T. olive oil
2 or 3 T. wine vinegar
Salt and pepper to taste
2 cloves garlic, finely minced
Fresh parsley for garnish

V.S.P.  Top and tail young green beans and cook them in boiling salted water until they are barely tender. While beans are cooking, combine remaining ingredients for dressing. Drain beans and toss while still warm in dressing. Chill and serve.

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