Ah, summer. Trips to the farm and long days by the pool. Temps have been hovering around the 90s here in New England for a few days. I went searching for side dishes that could be prepared ahead and wouldn't heat up the house a ton. I found this recipe in Taste of Home's 2016 Grilling magazine. So many great recipes to try!
I substituted rice wine vinegar for the white wine vinegar, it was what I had on hand. Dried parsley for the fresh. I found the vinaigrette a little tart, so I added about a teaspoon of honey. It went perfectly with some grilled chicken. Crunchy, bright and refreshing. Thank you so much to Allison B for sharing the recipe!
Fresh Green Bean Salad
Ingredients
- 4 cups fresh green beans, trimmed & halved
- 2 cup cherry tomatoes, halved
- 1 English cucumber, large, seeded & chopped
- 1 cup matchstick cut carrots
- 1 Tablespoon dried parsley
Dressing
- 1/2 cup olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon grated lemon peel
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1 teaspoon local honey
Instructions
- In a large saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry.
- In a large bowl, combine the beans, tomatoes, cucumber, carrots and parsley. In a small bowl, whisk the dressing ingredients.
- Pour over salad; toss to coat. Refrigerate until serving. Serve with a slotted spoon.
Notes
Source: Taste of Home Grilling 2016- Orange Edition
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