Technically it is still Friday, and the green beans have started showing up in force. Green beans are another vegetable that are too often overcooked and shunted to the side of the meat and potatoes plate, a forgotten, sad, grey blob. I suggest bringing green beans to a higher state by simply using them in salad.
Simple Green Bean and Tomato Salad
appx. 1/2 pound fresh green beans any variety
1/2 fresh tomato, preferably beefsteak or vine, diced
the green tops of one onion sliced thin
5 basil leaves rolled like a cigarette and sliced diagonally
For the dressing:
1 tbsp extra virgin olive oil
1 tbsp homemade apple cider vinegar
1/8 teaspoon salt
1/4 tsp mustard powder
Cut off the ends of the beans and then cut them into 1 inch long pieces. Bring a pan of water to a boil with 1/4 tsp salt and cook the beans in the water for 4-5 minutes. In another pan, flash fry the onion tops in just a wee bit of oil so they brown up and get crispy. Drain the beans and place in bowl with onion tops, basil leaves, and tomato.
Pour all the dressing ingredients into a small bowl and whisk with a fork until somewhat emulsified. Pour into the bowl of veggies and fold in, incorporating all the vegetables. Eat fresh, if you can’t resist, or let marinate for a couple of hours in the bowl or overnight in the fridge.
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