Friday, July 3, 2015
String Bean salad
String Bean salad
1-lb Fresh string beans
1-pint Cherry tomatoes halved
1- Red onion sliced
Kalamata olives pits removed and sliced in half use as many as you like
1/4 cup Red wine vinegar
1/2 cup Extra virgin olive oil
Salt
Black cracked pepper
Lemon wedges for serving
Clean the beans cut in half (or not) and place in a large pot of briskly boiling water for a couple minutes. Remove and immediately put the beans into a ice bath to stop the cooking and lock in the color. Add the beans, olives, onion and tomatoes to a large bowl. Make your dressing and add about half of it along with salt n pepper to taste. Taste and adjust. If you are not using it immediately then cover with plastic wrap and place in the fridge.
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