Summer Bean Salad Recipe - Cooking Index
Summer Bean Salad Recipe - Cooking Index
Green or wax, summer beans are crisp and snappy — cook them al dente, then dress just before serving to keep their color. Basil and, if you like, blue cheese add intense flavor.
Courses: Salads| 1 1/2 lbs | 681g / 24oz | Tender green beans - stem ends snapped |
| 1 1/2 lbs | 681g / 24oz | Tender wax beans - stem ends snapped |
| 2 tablespoons | 30ml | Finely-minced shallots |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Splash of fresh lemon juice | ||
| = (or red-wine vinegar) | ||
| 1/2 cup | 20g / 0.7oz | Torn fresh basil leaves |
| 4 oz | 113g | Crumbled blue cheese - (optional) |
Bring a large pot of salted water to a boil. Add the green beans and the wax beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place the beans in a large bowl.
Toss with the shallots, oil, salt and pepper.
Just before serving, add the lemon juice or red-wine vinegar. Toss quickly with the basil, then sprinkle with blue cheese, if desired. Serve.
This recipe yields 8 servings.
Per serving (without the blue cheese): 110 calories, 11g carbohydrate, 3g protein, 7g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-25-2004
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