Green Beans Vinaigrette
If you happen to have too many green beans planted in your garden and need a new recipe, or if the beans are looking good at your farmer's market or grocery store and you'd like a fresh summer salad idea, here you go!
You can use any vinaigrette dressing you like - home made is best, store bought is ok. I really like lemon with beans, so I added lemon juice and lemon thyme to my dressing. Make what you like!
This made a large bowl of beans to take to a potluck party. It's worth making a big batch, because they taste even better the next day. A little color is lost by then, but the flavor improves nicely.
I'm so mad - the memory card was out of my camera when I took the picture - and the beans were so pretty, all green and yellow and glistening with dressing. Use your imagination.
Green Beans Vinaigrette
2 pounds green beans (or a mixture of green and yellow)
vinaigrette dressing (recipe follows)
Wash and trim the beans, but leave them whole. Get a large pot of water boiling, and drop in the beans. After 60 seconds, remove beans and drop into a large bowl of ice water to stop the cooking. Drain thoroughly.
Pour dressing over beans, tossing well to coat. Refrigerate, covered, for at least one hour before serving.
Vinaigrette
1/3 cup lemon juice, or a combination of lemon juice and white wine vinegar
2 tablespoons fresh lemon thyme, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
2/3 cup extra virgin olive oil
Whisk dressing together, or shake in a jar.
You can use any vinaigrette dressing you like - home made is best, store bought is ok. I really like lemon with beans, so I added lemon juice and lemon thyme to my dressing. Make what you like!
This made a large bowl of beans to take to a potluck party. It's worth making a big batch, because they taste even better the next day. A little color is lost by then, but the flavor improves nicely.
I'm so mad - the memory card was out of my camera when I took the picture - and the beans were so pretty, all green and yellow and glistening with dressing. Use your imagination.
Green Beans Vinaigrette
2 pounds green beans (or a mixture of green and yellow)
vinaigrette dressing (recipe follows)
Wash and trim the beans, but leave them whole. Get a large pot of water boiling, and drop in the beans. After 60 seconds, remove beans and drop into a large bowl of ice water to stop the cooking. Drain thoroughly.
Pour dressing over beans, tossing well to coat. Refrigerate, covered, for at least one hour before serving.
Vinaigrette
1/3 cup lemon juice, or a combination of lemon juice and white wine vinegar
2 tablespoons fresh lemon thyme, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon sugar
2/3 cup extra virgin olive oil
Whisk dressing together, or shake in a jar.