Thursday, May 29, 2014

Green Bean Italian Salad

Green Bean Italian Salad

I do not measure out the ingredients. It all depends on how many Fresh Green Beans I get at the Store or Farmers Market. This is a very easy Salad to make. Just adjust the Oil, Vinegar and Seasonings to your taste.

I use Fresh Green Beans,,, snip off the ends and cut in half. Use as many Green Beans as you wish.
Place the Green Beans in a Large Pot and cover with water and add some salt.
After the water comes to a Boil,,, Boil for about 1-2 minutes. You want your Green Beans to be Al Dente not mushy. (Cook JUST until a little past crisp) Test them after 1 minute.

Drain in a Colander then immediately place the Green Beans in a Large Bowl filled with Cold Water and Ice. This stops the Green Beans from cooking and keeps them from getting mushy.

Cool for a few minutes. The Ice rises to the top. Remove the Ice then Drain the Cooled beans in the Colander. Place the Green Beans onto a Kitchen Towel and lightly dry them.

In a Large Salad~Serving Bowl add the Green Beans
and the following ingredients to taste depending on how many Green Beans you used:
Chopped/Diced Onion
Cut in half Rip Cherry or Grape Tomatoes
Fresh Mozzarella Pearls or cut/cubed up Fresh Mozzarella (Rinse the cheese first)

In a Glass Measuring Cup whisk together with a fork, add depending on how much Salad you have
Extra Virgin Olive Oil
Red Wine Vinegar
Freshly Ground Black Pepper
Dried or Fresh Chopped Basil
Dried or Fresh Chopped Parsley
Garlic and Onion Powder
Take one of the Green Beans and dip into the dressings for a taste; adjust the Seasonings, Oil and Vinegar if needed.

Pour the Dressing over the Salad. Toss gently. Cover the Bowl with Plastic wrap. Refrigerate at least 3-4 hours. I personally make the Salad the day before I need it,,, this helps to enhance all the flavors. I will toss it a few times as it refrigerates.

Do not drown the Salad in the dressing. This Salad stays fresh for 4-5 days.


Bel Gioioso Fresh Mozzarella Pearls

Canon PowerShot SX230 HS

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