This week, our box contained fresh green and wax beans. I LOVE fresh green beans! I remembered a salad that I had found several years ago (maybe in Rachel Ray's magazine? I have no idea.) and attempted to recreate it from memory. Whether I was right or not, the end result was delicious.
|Boil beans for about 5 minutes.|
|Blanching in an ice bath|
|About this much basil - close to half of a container|
|Mix it up|
|A strangely angled shot of dinner:|
Bean salad, homemade "creamed" corn, rice and pork loin.
Summer Bean Salad
- Fresh green and wax beans (roughly 1 lb green and 1/2 lb wax, but any amount would do!)
- 1 pt. grape tomatoes, sliced in half
- Fresh basil, chopped - close to 1/2 cup depending on your taste
- 1/4 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- salt and pepper to taste
- Clean beans by snapping off the stem end and rinse.
- Add to boiling water. Bring back to a boil and allow to boil for around 5 minutes - until their color brightens. You want the beans to remain firm.
- Blanch the beans in an ice bath to stop the cooking process.
- Meanwhile, slice your tomatoes and basil, and whisk the vinegar, oil, salt and pepper together to make the dressing.
- Drain the beans, and pat dry.
- Mix beans, tomatoes, basil and dressing. I never end up using as much dressing as I make, as I prefer my salads not to be "soupy" with the dressing. Use as much or as little as you like.
- Serve cold. This salad is even better the next day.