My mother loved serving this delicious salad of tender green beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.
A great childhood memory!

Green Bean Salad

my mother loved serving this delicious salad of tender summer beans, olive oil, vinegar & tons of fresh mint. She used to add a small amount of breadcrumbs to the dressing which helped the vinaigrette stick onto the green beans.

A great childhood memory!

Prep Time: 2o min to assemble 

Cooking Time: 30 min to marinate

Yield: 4 portions


Ingredients      

1 lb.            Green beans, stem end snipped off                     


Dressing:                                                 

2  oz.        Red wine vinegar                       

6  oz.       Olive oil                                     

1/2 tsp    Kosher Salt                                       

t.t.            Black pepper                                                     

1 oz.         Garlic, sliced thinly                       

4  oz.       Mint, chiffonade       

2 Tbsp    Breadcrumbs 

            


How to make Summer Heirloom Tomato Salad

Step 1   Cooking the beans

Boil the beans separately in salted, boiling water, when the beans are tender (about 6 minutes), shock in ice water and drain. Reserve. 

Step 2

Whisk all of the salad dressing ingredients together, add the green beans and toss so that the beans are all covered with the dressing. Marinate for 30 minutes and enjoy.


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