CHEF JEFF — ONE BYTE AT A TIME: Green Bean SaladThe following is refreshing, light and lemony and perfect for hot summer days.
By: Herald Staff Report,
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.
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