I seriously love this salad. Crispy veggies and a simple dressing of olive oil, lemon juice, salt and pepper. It’s super easy to make and it’s delicious!! The original recipe only calls for 1/4 cucumber but since I love them I changed it to include the entire cucumber. The original recipe also only called for 1/2 pint of tomatoes but I throw in the whole pint. Why not?
Green Bean Salad
Ingredients
- 1 pound fresh green beans, washed and trimmed
- 1/4 red onion, sliced thin
- 1 European cucumber, cut into small cubes
- 1 pint grape tomatoes
- Extra-virgin olive oil, for drizzling
- 1/2 lemon, juiced
- Coarse salt and pepper
Directions
- Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
Adapted from Rachael Ray.
Sparks from the Kitchen 