Welcome to Day 3 of Farmer's Market Week......
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........
- Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
- Cherry Strawberry Frozen Yogurt by Caroline's Cooking
- Corn Pasta with Bacon and Pecorino Romano by Hezzi-D's Books and Cooks
- Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Green Bean Salad by A Day in the Life on the Farm
- Grilled Peaches with Ice Cream by House of Nash Eats
- Indian Style Vegetable Fried Rice by Palatable Pastime
- Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
- Naan Bread Grilled Veggie Pizza by The Freshman Cook
- Peach, Zucchini and Onion Flatbread by Cookaholic Wife
- Raspberry Spinach Salad with Grilled Chicken by Tip Garden
- Roasted Onion Dip by Karen's Kitchen Stories
- Savory Tomato Pie by Cooking With Carlee
- Southwest Stuffed Peppers by Jolene's Recipe Journal
- Strawberry Shortcake Milkshake by The Redhead Baker
- Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
- Veggie Bagel Sandwich by Books n' Cooks
- Watermelon Mojito Popsicles by A Kitchen Hoor's Adventures
- Zucchini Scones by Kate's Recipe Box
And now for my easy peasy recipe.......
#greenbeans, #salad, #Vegetarian, #vegan, #sidedishes, #vegetablesides,
Vegetables, Salads, Sides
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.
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
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.
Recipe adapted from Cuisine at Home, Issue #70
Property of A Day in the Life on the Farm
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