Monday, November 10, 2008

Basil Bean Salad



I'm always looking for something new and interesting to take with me when I'm invited for Thanksgiving dinner. This bean salad was listed as a great summer dish, but I think it's not only easy to make, it should also be easy to transport and there is no need to keep it warm or heat it up when I arrive.
It's also light on fat, sugar, and salt, and that's a good thing!

2 lbs. fresh green ( or wax beans, trimmed
3 green onions, sliced
2/3 c. minced fresh basil
2 to 4 T. olive oil
2 T. cider or red wine vinegar (I always prefer red wine vinegar)
1/2 t. salt (try sea salt for a healthier choice)
pepper to taste
2/3 c. Romano cheese

1. Cut beans into 1/4 in. pieces.

2. Place in a saucepan and cover with water; bring to a boil.

3. Cook, uncovered, for 10 minutes or until crisp-tender.

4. Rinse with cold water and drain well.

5. In a bowl combine the beans, onions, basil, oil, vinegar, salt, and pepper.

6. Sprinkle with Romano cheese and toss to coat.

YIELD:
10 servings


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories

1 comment:

Mildred said...

This sounds like a great recipe to transport to Thanksgiving dinner. I love green beans! I loved your post on how gardening and handling bugs has changed over the years too. Growing up in the south, the neighborhood kids would ride their bikes behind the truck spraying for mosquitoes! Good idea, huh?!