Tuesday, April 5, 2011

Green Beans Vinaigrette

Green Beans Vinaigrette


1      - (16 ounce) package frozen French-cut green beans
1/2   - cup finely chopped onion    
1/4   - cup sliced ripe olives
1      - clove garlic, minced
1/4   - cup olive oil
2      - tablespoons cider vinegar
3/4   - teaspoon dried tarragon
1/4   - teaspoon dried basil
1/4   - teaspoon salt
1/4   - teaspoon pepper
2to4 - tablespoons freshly grated
        - Parmesan cheese
        - Sliced tomatoes


Step 1
- Cook green beans according to package directions; drain. Plunge into ice water to stop cooking process. Drain and set aside

Step 2
- Combine onions an next 8 ingredients in a bowl; add beans, tossing to coat. Cover. Chill 45 minutes to 1 hour.

Step 3
- Sprinkle with Parmesan cheese. Serve with tomatoes.

Yield: 6 servings

If you don't have a steamer basket, you can steam vegetables in a fish poacher or place a metal colander inside a large saucepan of steaming water.

Recipe By: Lynda Venens
From: Winter Park, Florida
Book: Southern Living
Page: 78

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