Recipe: Summer Green Bean Salad
A healthy, light, and refreshing green bean salad made with a lemon herb vinaigrette. The beans are cooked just long enough to be cooked but yet firm. Fresh herbs and the lemon keep this dish light.
1 pound trimmed green beans
1/3 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons chopped parsley
1 tablespoon dill
2 cloves garlic minced
2 teaspoons sugar (optional)
1/2 cup thinly sliced red onion
Add one tablespoon of Kosher salt to a large saute pan half way filled with water, and bring to boil.
Add the green beans and cook for 7 minutes until tender yet firm.
Immediately transfer the beans to a pot filled with ice water.
In a large serving bowl, whisk the olive oil, lemon juice, parsley, dill, garlic, and sugar until well combined.
Add the beans to the bowl and toss the beans in the vinaigrette.
Top the salad off with the red onions and serve with additional lemon wedges if desired. Serve immediately or chill in the refrigerator until ready to serve.