CHEF JEFF — ONE BYTE AT A TIME: Green Bean Salad

The following is refreshing, light and lemony and perfect for hot summer days.

Green Bean Salad

1 pound green beans, trimmed and cut into 2-inch pieces

2 tablespoons red-wine vinegar

1 tablespoon balsamic vinegar

2 teaspoons extra virgin olive oil

1 teaspoon grated lemon zest

¼ teaspoon freshly ground black pepper

1 19-ounce can cannellini beans, rinsed and drained

1 red bell pepper, seeded and julienned

6 large kalamata olives, pitted and chopped

In large saucepan, steam green beans until crisp-tender, about 8 minutes. Meanwhile, in large bowl, combine vinegars, oil, lemon zest, black pepper. Add both types of beans, bell pepper, olives; toss to coat. Serve warm, or refrigerate, covered, until well chilled, at least 2 hours.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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