Wednesday, August 8, 2018

Green Bean Salad #FarmersMarket

Crisp-tender Green Beans blanched to a beautiful bright green and tossed with a Dijon Mustard Vinaigrette makes the perfect summer side dish.


Welcome to Day 3 of Farmer's Market Week......
I love green beans.  I buy them in abundance at the Farmers Market when they are in season.  I preserve them by blanching them with a quick dip into boiling water followed by a plunge into an ice bath.  Spread them out onto paper towels until they are dry and then they get popped into a freezer bag to be enjoyed all winter long.  Of course, you can pickle them too.  Here is my recipe for Pickled Beans.


This salad can be made ahead of time. This is always a plus, especially if you're entertaining.  Just be sure not to dress the salad until ready to serve. This will preserve the bright green color of the beans.


If you have yellow wax beans include them in this salad as well for a great pop of color.  There were no yellow beans available the day I went to the market.



Farmers Market Week is being hosted this year by Ellen of Family Around the Table for the members of the Festive Foodies group to which I belong.  Let's take a look at their recipes........
And now for my easy peasy recipe.......

#greenbeans, #salad, #Vegetarian, #vegan, #sidedishes, #vegetablesides,
Vegetables, Salads, Sides
American
Yield: 8-10 servingsPin it

Green Bean Salad

Crisp-tender Green Beans blanched to a beautiful bright green and tossed with a Dijon Mustard Vinaigrette makes the perfect summer side dish.

ingredients:

1 lb. green beans, trimmed and snapped in half
1/2 small red onion, sliced
1/4 c. olive oil
juice of 1/2 a lg. lemon or 1 small lemon
1 T. sugar
1/2 t. dried thyme
1 t. Dijon mustard
salt and pepper to taste

instructions:

Bring a large pot of salted water to a boil.  Add the beans and cook for about 2-3 minutes, until bright green in color.  Remove from the boiling water and place into a bowl filled with ice water.  Drain the beans and place into a bowl with the onion slices.

Whisk together the olive oil, lemon, sugar,  mustard, thyme, salt and pepper.  Pour over the beans and onions and toss to coat.  Serve immediately after dressing.

NOTES:

Recipe adapted from Cuisine at Home, Issue #70
Created using The Recipes Generator

24 comments:

  1. We love fresh green beans, but I'm not very creative when fixing them. I need to try this!

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  2. I haven't eaten a salad like this but it sounds delicious!!

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  3. YES! I'm a green been lover true and true! Mom used to grow them when we lived in Kentucky. They're so good! Can't wait to try this.

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  4. Sadly, I don't love green beans...about the only way I really enjoy them is when they are cooked to death southern style. I will have to say that these look pretty tempting though!

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    1. I love them crisp tender sometimes I will eat them raw if they are nice and fresh. I like em southern style too though.

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  5. I love fresh green bean salads. I could eat these by hand like French fries!

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  6. Green bean salads are among my favorites in summer.

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  7. What a great recipe for green beans! That Dijon mustard dressing sounds perfect.

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  8. I always mean to have more green beans as they really are a great veg and this gives me more ideas.

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    Replies
    1. Great Caroline. They are so good and at their peak right now.

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  9. This sounds fantastic, glad I'm making another trip to the farm this weekend!

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    1. Have fun Jolene...I'm for sure stopping at one somewhere this week.

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  10. We love green beans here at my house, and I am definitely looking forward to making your recipe! I love how they glisten in the photos!

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  11. This looks like it would be a big hit here!

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  12. Green beans are my favorite veggie and one of the easiest sides for weeknight dinners - always happy to have another recipe for a quick green bean salad in my stash.

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