Friday, July 5, 2013

Green Bean, Tomato, & Cucumber Salad

Every year on July 3rd, we pack a picnic and head up to an outdoor concert that ends with a firework show.
I found this recipe on Pinterest and thought it would make side dish for our sandwiches.

1/2 lb green beans, stemmed and cut into ~1 inch pieces
1 large tomato, quartered and sliced
1 spring onion, thinly sliced
1 medium cucumber, halved and sliced
1 tablespoon dijon mustard
1/8 tsp sea salt
1/8 tsp Freshly ground pepper, to taste
6 tablespoons extra virgin olive oil
3 tablespoons blood orange vinegar (or red wine works just fine)
  1. In a medium saucepan bring 4C water to a rolling boil.
  2. Boil green beans for 2-3 minutes (or longer if you like softer green beans).
  3. Transfer green beans to a bowl of ice water to cool them quickly.
  4. Drain green beans and pat them dry.
  5. In a small bowl whisk together vinegar, olive oil, salt, pepper, and mustard.
  6. In a large bowl, toss tomato, onion, cucumber, and green beans with the vinaigrette until well coated.
  7. Chill for at least 30 minutes before serving.
  8. Enjoy!

No comments:

Post a Comment