Fresh Green Bean Salad

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Ah, summer.   Trips to the farm and long days by the pool.   Temps have been hovering around the 90s here in New England for a few days.  I went searching for side dishes that could be prepared ahead and wouldn't heat up the house a ton.  I found this recipe in Taste of Home's 2016 Grilling magazine.   So many great recipes to try! 

I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand.   Dried parsley for the fresh.   I found the vinaigrette a little tart, so I added about a teaspoon of honey.      It went perfectly with some grilled chicken.    Crunchy, bright and refreshing.   Thank you so much to Allison B for sharing the recipe! 

Fresh Green Bean Salad

Author: Jolene's Recipe Journal

Ingredients

• 4 cups fresh green beans, trimmed & halved
• 2 cup cherry tomatoes, halved
• 1 English cucumber, large, seeded & chopped
• 1 cup matchstick cut carrots
• 1 Tablespoon dried parsley

Dressing

• 1/2 cup olive oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon grated lemon peel
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 teaspoon local honey

Instructions

1. In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
2. In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients.
3. Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Notes

Source: Taste of Home Grilling 2016- Orange Edition

Other recipes you may enjoy:

Pepper Parmesan Green Beans

Grilled Zucchini & Pesto Pizza

Fresh Corn & Tomato Fettuccine

green bean salad,

Salads, Vegetables, Side dishes

American