Cold Green Bean And Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is my all time fav. Everyone I've ever served it to has loved it too! Its very addictive, so you may want to double it. Ingredients:
1lb fresh green beans, ends snapped, but kept long |
one package of grape tomatoes, halved (about a cup to a cup and a half) |
3 tbsp extra virgin olive oil |
3 tbsp red wine vinegar |
1/2 tsp salt |
1/8 tsp pepper |
2 tbls salt |
6 cups water |
Directions:
1. Boil water and 2 TBSP salt, add green beans, cook until cooked through, but still very firm (eat one to test!)
2. Drain water from green beans, add very cold tap water and ICE to green beans for a quick chill.
3. In a small mixing bowl, add oil, start whisking briskly, slowly add vinegar. (you should see it turn almost creamy, and thicker in texture)
4. Stir in salt and pepper
5. In a medium sized bowl, add chilled green beans and tomatoes
6. Drizzle oil mixture over and toss to evenly coat.
7. **For a yummy way to mix it up, you can also add quartered, boiled, small red potatoes (But you may want to double the dressing)
8. This salad is best when its had a chance to sit for a while (or even over night) in the fridge, just make sure you toss it well before serving!
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