Dish of Green Bean Mint Salad
(click to enlarge)

Green Bean Mint Salad


North America
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
**
45 min
Yes		 A fine salad or cold side dish. Very good for applications where you need a salad that doesn't wilt, like for buffet. Can be made a day ahead.

-------
1
4
1
1/2
8
-------
3
1-1/2
1/2
1/4
-------
---
#
oz
cl
c
oz
---
T
T
t
t
---
-- Salad
Green Beans, round  
Onion, red
Garlic
Mint Leaves
Feta Cheese
-- Dressing
Olive Oil, ExtV
Wine Vinegar (1)
Salt
Pepper
----------------
Make   -   (45 min + cooling)
  1. Tip and tail GREEN BEANS. Cut in half, or leave whole, or as desired. Blanch in salted boiling water until just tender - do not over-cook. Refresh in cold water and drain well.
  2. Cut ONION lengthwise in half and peel. Slice thin lengthwise until near the root, then cut the root end off. Separate layers.
  3. Chop MINT LEAVES medium. Measure is after chopping.
  4. Cut FETA into about 1/2 inch cubes.
  5. Crush GARLIC and chop very fine. In a small jar, mix all Dressing items.
  6. Mix together all Salad items. Shake up Dressing very well and pour over Salad. Tumble until everything is coated.
  7. Serve cold.
NOTES:

  1. Vinegar

      The pattern recipe calls for Red Wine Vinegar, but there is no reason you can't use White Wine Vinegar, or any other vinegar of your choice.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
1gv_gbmint1 230729 NY Times   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.