Sunday, January 24, 2010

Green Bean Salad

(4 servings)

This salad keeps well, which is great for me.

1 lb green beans, cut into 1 1/2" lengths
1/4 cup red onion,  chopped
2 tbsp white vinegar
2 tbsp fresh lemon juice
2 tbsp water
1 tsp Dijon mustard
salt to taste
freshly ground black pepper
1 tsp honey or sugar
1 tbsp extra virgin olive oil

Bring some salted water to boil and cook the beans until just tender, about 4-5 minutes. Drain in colander and rinse with cold water to stop further cooking.

Combine the onion, vinegar, lemon juice, water, mustard, salt, pepper, honey or sugar and olive oil in a salad bowl. Stir until the honey or sugar has dissolved. Add the beans and toss.

Let stand for an hour or two and serve.

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