July 15, 2005, Newsletter Issue #238: Summer Salads
Tip of the Week
Snap Bean Salad
2 pounds snap beans, fresh, broken into 3" lengths, ends removed
boiling water, lightly salted
Dressing
2 small onions, thinly sliced
1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
2 tablespoons fresh parsley, finely minced
3/4 teaspoon sugar
Cook the snap beans in lightly salted boiling water just until tender, about 10 to 12 minutes. Drain thoroughly in a colander and let cool for about 10 minutes. In a large stainless steel or porcelain bowl combine the snap beans and the dressing ingredients. Mix thoroughly with a wooden spoon. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. Mix thoroughly again just before serving.
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