MIKE'S FRESH GREEN BEAN SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mike's Fresh Green Bean Salad image

Summer bounty. Green beans, Tomatoes, Shallots, & Garlic. Cooking time includes the time dressing needs to rest. This recipe was told to me by my chiropractor. He shares my love for shallots, and is also a self proclaimed "foodie".

Provided by Sweetiebarbara

Categories     Vegetable

Time 1h15m

Yield 1 Small Summer Salad, 4 serving(s)

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
1 dash sea salt or 1 dash other coarse salt
2 tablespoons olive oil
2 garlic cloves (finely diced)
1/2 cup shallot (finely diced)
1/2 lb tomatoes
1 teaspoon sea salt or 1 teaspoon other coarse salt, to sprinkle over tomatoes
1/2 lb green beans
2 tablespoons flat-leaf Italian parsley (finely minced)

Steps:

  • Make dressings about an hour before serving.
  • Whisk the salt and vinegar together in a small bowl and set aside (room temperature).
  • Put the olive oil in a small jar with a lid, adding the garlic and shallots (room temperature).
  • Peel, seed, and coarsely chop tomatoes, and put in colander and sprinkle lightly with salt.
  • Allow tomatoes to drain.
  • Clean beans, break into bite size, and blanch 4-6 minutes.
  • Plunge beans into ice water to stop cooking for 2 minutes.
  • Drain, dry, wrap in towel.
  • When ready to serve, add the vinegar to the olive oil mix, cover, and shake vigorously.
  • Put beans in chilled bowl, pour dressing over beans, and toss.
  • Add the drained tomatoes.
  • Garnish with the parsley and correct the seasoning.
  • Serve.

Nutrition Facts : Calories 106.4, Fat 7.1, SaturatedFat 1, Sodium 632.8, Carbohydrate 10.4, Fiber 2.5, Sugar 3.4, Protein 2.4

There are no comments yet!