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Green Bean Salad

Chef.Foodie's picture
Ingredients
  French beans 3 Pound
  Boiling water 4 Pint
  Chives 1 Tablespoon
  Parsley 1 Tablespoon
  Salt To Taste
  Lettuce 4 Ounce (For Serving)
  Olive oil 6 Tablespoon
  Wine vinegar 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

Snip off the ends of 3 lb. French green beans.
Wash in hot water immediately before cooking.
Using a very large saucepan, boil 4 3/4 pints water and 2 tablespoons of salt.
Drop beans, a handful at a time, into the rapidly boiling water.
Then bring back to a boil on a high heat, and boil slowly, uncovered, for 10 to 15 minutes.
Taste one bean after 10 minutes, it should be slightly crunchy.
Drain beans in a colander, and run cold water over them.
Spread on a cloth and pat dry.
Put them in the refrigerator in a covered bowl until next day.
Put 6 tablespoons olive oil, 2 tablespoons wine vinegar, 1/4 teaspoon dry mustard, 1/2 teaspoon freshly ground pepper into a screw-top jar and shake until thoroughly blended.
Chop finely enough chives and parsley to have 2 level tablespoons of each.
Pour vinaigrette, chives and parsley over beans and mix thoroughly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy

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