Green Bean Salad

Serves 4

1/2 tsp salt, plus another 1/2 tsp
1/2 lb fresh green beans, trimmed
1 tbsp red wine vinegar
1/4 tsp dry mustard
freshly ground black pepper
1/4 cup olive oil
8 cherry tomatoes, quartered if very large
1 small onion, peeled and cut into 1/8″ slices
 
 

Bring 2 quarts of water to a boil with 1/2 tsp of salt and cook the beans, boiling briskly and uncovered, for about 10 minutes or until they are tender but still slightly resistant to the bite. Drain the beans and transfer them to a serving bowl.

With a wire whisk, beat the vinegar, 1/2 tsp salt, mustard and pepper together in a small bowl. Still whisking, slowly stir in the oil until the mixture is smooth. Pour the dressing over the beans, add the tomatoes and onions. Toss to combine and chill, covered, for at least 2 hours before serving.

Farm CSA green bean salad


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