Zingy Green Bean Salad Recipe
Ingredients
| 3 16-ounce cans whole green beans, drained | ||
| Onion | 1 Medium, thinly sliced | |
| Bottled italian dressing | 1/2 Cup (16 tbs) | |
| Ripe avocado | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
Directions
Several hours before serving: In large bowl, toss beans with onion and dressing.
Cover; refrigerate.
(During refrigeration, uncover and toss once or twice to blend flavors.) Just before serving: Cut avocado in half lengthwise; peel; remove pit.
Slice each half into about 5 wedges; toss in lemon juice.
Pile salad on tray; arrange avocado slices around it.
Cover; refrigerate.
(During refrigeration, uncover and toss once or twice to blend flavors.) Just before serving: Cut avocado in half lengthwise; peel; remove pit.
Slice each half into about 5 wedges; toss in lemon juice.
Pile salad on tray; arrange avocado slices around it.
Chef
