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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is CRUNCHY and one of my favorite summertime salads! I prefer my green beans less well done than most folks, so you may want to increase the cooking time. But IMHO you will miss part of the crunch! Ingredients:
3/4 lb green beans, trimmed |
1 1/4 cups celery, chopped |
1/2 cup red onion, chopped |
3/4 lb ripe tomato, chopped |
3/4 lb english cucumber, chopped |
1/3 cup flat leaf parsley, chopped |
1/4 cup fresh lemon juice |
1/2 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Chop the beans inti 1-inch lengths and place in microwave-safe container.
2. Add 2 tablespoons water, cover lightly, and microwave on high 1 1/2-2 minutes.
3. Immediately plunge into cold water to stop cooking.
4. Dry beans and place in large bowl.
5. Add the rest of the veggies and the parsley and toss to mix.
6. Whisk together the lemon juice and evoo and add s&p to taste.
7. Toss the salad thoroughly with the dressing.
8. Chill for at least 1 hour before serving.
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