Cold Green Bean Salad
I am a fan of almost every single vegetable! What I hate is when veggies are prepared wrong. Let’s be real, we all have dreaded memories of mushy green beans plopped on a school lunch tray. YUCK! I challenge anyone who says “I hate green beans!” to give this salad a try. I swear it’ll change your mind.
Ingredients
- 1 lb. or so of green beans rinsed and trimmed if need be
- 6-8 medium sized tomatoes
- 1 small cucumber sliced in rounds or half rounds
- ½ small red onion thinly sliced
- 3-4 Tbsp. EVOO
- 2-3 Tbsp. good balsamic vinegar
- S&P
- 1 tsp sugar
- Italian seasoning
Directions:
- Blanch the green beans in boiling water for about 3-4 minutes (we want them to still have crunch!).
- Drain and rinse with cool water or throw them in an ice bath to stop them from overcooking.
- Add drained green beans, diced tomatoes, red onion and cucumbers in a bowl.
- Make your dressing by combining EVOO, balsamic, sugar, Italian season and S&P. Pour over vegetables and mix thoroughly. You can add as much or as little dressing as desired.
- Mix and refrigerate for at least 30 minutes before serving. The longer if sits in the fridge the best it get.
- Now tell me you don’t like green beans 🙂