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Bean Salad, Greek Style (P, TNT)
Source: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking," by Sheilah Kaufman
Serves: 6

1-1/2 pounds fresh green beans
3 tablespoons lemon juice
2 teaspoons Dijon mustard
Freshly ground pepper
3 tablespoons olive oil
1 tablespoons canola oil (or 4 tablespoons olive oil in total)
2 tablespoons finely chopped red onion

Sliced red onions
Greek olives

Trim the ends off the green beans, keeping the beans whole. In a covered pot over medium heat, cook the beans in a small amount of water for just a few minutes. Remove from the heat while beans are still crisp.

Drain beans and rinse in cold water several times. Drain beans again, wrap them in a paper towel, and refrigerate until serving.

Prepare the dressing by whisking together the lemon juice, mustard, salt, pepper, and oils. When well mixed, stir in the chopped red onion. Cover the dressing and refrigerate until serving.

To serve, place the beans in a serving dish, stir dressing again and pour over the beans. Garnish with onion slices and olives.

Poster's Notes:
This is a wonderful vegetable that can be made a day ahead, as can the dressing, but kept separate until serving. Then toss them together and serve cold. Goes with everything.

Posted by Sheilah Kaufman

Nutritional Info Per Serving: N/A