Summer Green Bean Salad

Get your picnic baskets ready! This salad salutes great, late summer produce; showcasing the flavors of just-picked green beans, fresh basil, and beautifully sweet Roma tomatoes. Great as a side, and twice as nice on its own, this li’l number ensures that you see those last weeks of summer out in style.

Serves two.

What You’ll Need
– 1 lb. green beans, ends trimmed
– 3-4 ripe tomatoes of your choice, sliced into 1/4″ half-moons
– 3 T. basil, chiffonade
– 1 lemon, juiced
– 1/4 cup olive oil
– 1 t. cracked black pepper
– 1/2 t. salt

Start by blanching your green beans in boiling water for about 2 minutes, until tender-crisp. Place the beans into a bowl of ice water to prevent them from overcooking. Once cool, drain and toss into a salad-appropriate bowl, along with the tomatoes and basil. Then crack some salt and pepper over those suckers!

Now it’s time to make the oh-so-simple dressing: combine the lemon juice, olive oil, black pepper and salt into a jar, and give it a good shake. Add to the beans and let the salad stand for about 30 minutes at room temperature, to bring out the fantastic fresh flavors of your late-summer produce!

About shesdoingagreatjob

A veteran vegan and her omnivorous companion deliver punchy vegan versions of epicurean classics, from homestyle favourites to exotic beyonds.
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1 Response to Summer Green Bean Salad

  1. Pingback: Ecover Goes Green With A Favorite Bean! | Ecoverus Blog

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