Tuesday, May 6, 2014

Green Bean Salad

I love this recipe for its simplicity. It's great for summer barbecues, and can be easily doubled.

12oz-1lb fresh or frozen whole green beans
3 stalks of celery, chopped
1/2 of a small red onion, or 1/4 of a large one, thinly sliced
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp water
1/2 tsp salt
1/4 tsp ground black pepper

Boil the green beans until crisp tender, about 6-7 minutes. Drain and rinse with cold water. Place in a large bowl.

Add onion and celery.

Whisk together the lemon juice, olive oil, water, and salt & pepper.

Pour over the vegetables, and toss to coat.

Refrigerate for at least 2 hours. Toss lightly, before serving. Yummy!

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