Dish of Green Bean Salad
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Green Bean Salad


Poland   -   Sałatka z zielonej fasolki
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
**
35 min
Best		 A delicious, moderately tart salad, excellent for buffet parties as it will not wilt. As given it will make salads for 4, or a vegetarian lunch for 2 (with bread - follow with cheese).

1
4
4
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2
2
1
1/2
1/2
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#
oz
oz
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T
T
t
t
t
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Green Beans
Onion, red
Bell Pepper, red  
-- Dressing
Vinegar (1)
Olive oil ExtV
Celery Seed
Salt
Sugar (opt)
-------------------
Make   -   (35 min, + rest)
  1. Tip and tail GREEN BEANS and cut crosswise into 1 inch segments.
  2. Bring salted Water to a boil, then simmer Green Beans until crisp tender. Refresh under cold running water.
  3. Cut ONION in half lengthwise, Cut into quarters lengthwise nearly to the root. Slice crosswise fairly thin.
  4. Cap and seed BELL PEPPER and cut into short strips similar in size to the Beans.
  5. Mix all Dressing items in a small jar. Shake up well and pour over the Beans. Tumble to coat evenly.
  6. If you have time, give it some rest in the fridge to blend flavors. Serve lightly chilled.
NOTES:

  1. Vinegar:

      White Wine Vinegar is appropriate here, but others may be used. The equal amount of Vinegar and Oil would offend a French gourmet, but is typical of Spain, California, Turkey, Caucasus, and southern France. It is the ratio given for vinaigrette by Mapie, Countess de Toulouse-Lautrec, who knew a thing or two about French cuisine.
  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
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