Green Bean Salad
Growing up I never knew that green beans were served as a warm side dish to a meal. My mother always made them as a salad. Special thanks Madelyn Ferrucci for this great dish, forever in our hearts.
Ingredients
- 2 pounds Jersey green beans, ends snapped off and rinsed
- 1 small onion, red or sweet white, sliced into half-moons
- 4 cloves Summer Wind Farms garlic, crushed
- 1 1/2 tablespoons chopped parsley
- 1 teaspoon oregano
- 1 teaspoon Salt
- ½ teaspoon black pepper to taste
- 3 tablespoons high-quality Extra Virgin Olive Oil
- 2 tablespoons Vinegar, Red Wine, or Balsamic or mix them, add at serving.
Overview
- Preparation Time: 30 Minutes
- Cooking Time: None
- Difficulty Level: 1
- Source: Madelyn Ferrucci
Boil or steam the green beans till tender, testing to ensure the degree of doneness you like, do not overcook. Drain beans and rinse with cold water to stop the cooking. Add to bowl with all other ingredients except vinegar and toss completely to blend. Refrigerate, great if it sits for several hours or overnight. It will keep several days in your refrigerator.
Serving Information
At serving, splash with some good quality red wine vinegar or balsamic vinegar.
