Do not overcook green beans
Chill salad to enhance flavor
Adjust vinegar for desired tanginess
Serve chilled or at room temperature
Chill salad to enhance flavor
Adjust vinegar for desired tanginess
Serve chilled or at room temperature
Best Green Bean Salad
A fresh vegetable salad made with crisp green beans and a light vinaigrette dressing.
Ingredients
- Vegetables:
- 1 pound fresh green beans trimmed
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 2 tbsp fresh parsley chopped
- Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Blanch green beans in boiling water until tender-crisp.
- Cool beans quickly in cold water.
- Prepare tomatoes, onion, and parsley.
- Whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Toss beans and vegetables with dressing and chill before serving.