Two Bean Salad With Garlic Vinaigrette
|Green beans||2 Pound|
|Yellow wax beans||2 Pound|
|For garlic vinaigrette|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Grainy mustard||1 Tablespoon|
|Liquid honey||1 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
In large pot of boiling salted water, cook green and yellow beans for 3 to 5 minutes or until tender-crisp.
Drain and refresh under cold water; drain again and pat dry.
(Beans can be wrapped in tea towel and refrigerated for up to 1 day.) GARLIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, honey and garlic; gradually whisk in olive and vegetable oils.
Just before serving, toss beans with vinaigrette.
Season with salt and pepper to taste.