Southern Cold Green Bean Salad Recipe
Ingredients
| New potatoes - 1/2 pound , peeled and cubed | ||
| Green beans | 1 pound | |
| Olive oil | 3 Tablespoon | |
| White wine vinegar | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Basil | 1 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Coarsely ground black pepper - 1/8 teaspoon | ||
Directions
MAKING
1 In a pan, add the potatoes and boiling water, just enough to cover.
2 Cook for 15 to 20 minutes.
3 Drain well.
4 Remove the strings from beans.
5 Cut the beans into 1 1/2-inch pieces.
6 Wash thoroughly.
7 In another pan add the beans with water, and bring to a boil.
8 Cover and lower the heat.
9 Simmer for 10 minutes or until crisp-tender.
10 Drain well.
11 In a bowl, mix potatoes and beans.
12 Toss gently.
13 Add in the remaining ingredients, stirring well.
14 Pour over the vegetables and toss gently to coat.
15 Cover and place in the refrigerator for at least 4 hours.
SERVING
16 Serve chilled.
1 In a pan, add the potatoes and boiling water, just enough to cover.
2 Cook for 15 to 20 minutes.
3 Drain well.
4 Remove the strings from beans.
5 Cut the beans into 1 1/2-inch pieces.
6 Wash thoroughly.
7 In another pan add the beans with water, and bring to a boil.
8 Cover and lower the heat.
9 Simmer for 10 minutes or until crisp-tender.
10 Drain well.
11 In a bowl, mix potatoes and beans.
12 Toss gently.
13 Add in the remaining ingredients, stirring well.
14 Pour over the vegetables and toss gently to coat.
15 Cover and place in the refrigerator for at least 4 hours.
SERVING
16 Serve chilled.
Chef
