Tuesday, April 08, 2008

Snappy Green Bean Salad Recipe

Snappy Green Bean Salad

Shop List:
1 pound fresh green beans
1 red onion
1/2 pint grape or cherry tomatoes
extra virgin olive oil
salt and pepper

1. Wash and snap the ends of the **green beans. Place the beans in a low bath of boiling water, cover and cook for 4 minutes. Remove the beans from heat and immediately shock in running cold water. (this keeps them crisp) Drain.

2. Thinly slice 1/4 of the onion and slice the tomatoes in half.

3. Toss the beans, onions and tomatoes with a few drizzles of the oil and teh juice of half a lemon. Add salt and pepper to taste. Chill before serving.

Serves 4.

**Fresh Beans 101

Select beans of equal size, that are no thicker than a pencil. The beans should have a fresh, vivid color and a velvety feel, with a firm texture. When broken, they should snap crisply.

Do not buy beans that are limp, over-sized, split, or have rust spots or scars. If the seeds are bulging inside the pod, they are too mature.

Wash the beans in cold water and snap off each end.

Recipe courtesy of Cathie Filian, 2008

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