Marinated Green Bean Salad
There isn't anything better than a recipe with our
favorite vegetable. This recipe for white beans and green beans salad comes from
one of our favorite old cookbooks, The Weekday Cook from Bon Appetit. This is
a crisp and refreshing veggie side dish with a hint of citrus. It would be a perfect
salad for your next BBQ or a perfect light lunch all by itself.
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White Bean, Green Bean and Red Bell Pepper Salad
1/3 pound green beans, trimmed and cut into 2-inch lengths
1 red bell pepper, cut into 2-inch-long strips
1 15 ounce can cannellini (white kidney) beans, kidney beans or garbanzo beans, drained & rinsed
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon grated orange peel
1/2 teaspoon minced fresh tarragon (optional)
Salt & freshly ground pepper
Cook the green beans in a large pot of boiling salted water until crisp-tender. Drain. Refresh under cold water, then drain again. Combine the green beans with the red pepper and cannellini beans in a bowl.
Blend together the mustard and vinegar. Gradually whisk in oil. Mix in orange peel and tarragon. Mix into salad. Salt and pepper to taste.
This recipe makes 2 servings and can easily be doubled or tripled.
Click here to print this recipe
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