Dining and Cooking
Salads

Green Bean Italian Salad



I love this salad. Using fresh Green Beans, Grape Tomatoes and Fresh Mozzarella Pearls,,, this makes a great salad for many meals.

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http://sharingglutenfreerecipes.blogspot.com/2014/05/green-bean-italian-salad.html

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Green Bean Italian Salad:

I do not measure out the ingredients. It all depends on how many Fresh Green Beans I get at the Store or Farmers Market. This is a very easy Salad to make. Just adjust the Oil, Vinegar and Seasonings to your taste.

I use Fresh Green Beans,,, snip off the ends and cut in half. Use as many Green Beans as you wish.
Place the Green Beans in a Large Pot and cover with water and add some salt.
After the water comes to a Boil,,, Boil for about 1-2 minutes. You want your Green Beans to be Al Dente not mushy. (Cook JUST until a little past crisp) Test them after 1 minute.

Drain in a Colander then immediately place the Green Beans in a Large Bowl filled with Cold Water and Ice. This stops the Green Beans from cooking and keeps them from getting mushy.

Cool for a few minutes. The Ice rises to the top. Remove the Ice then Drain the Cooled beans in the Colander. Place the Green Beans onto a Kitchen Towel and lightly dry them.

In a Large Salad~Serving Bowl add the Green Beans
and the following ingredients to taste depending on how many Green Beans you used:
Chopped/Diced Onion
Cut in half Rip Cherry or Grape Tomatoes
Fresh Mozzarella Pearls or cut/cubed up Fresh Mozzarella (Rinse the cheese first)

In a Glass Measuring Cup whisk together with a fork, add depending on how much Salad you have
Extra Virgin Olive Oil
Red Wine Vinegar
Salt
Freshly Ground Black Pepper
Dried or Fresh Chopped Basil
Dried or Fresh Chopped Parsley
Garlic and Onion Powder
Take one of the Green Beans and dip into the dressings for a taste; adjust the Seasonings, Oil and Vinegar if needed.

Pour the Dressing over the Salad. Toss gently. Cover the Bowl with Plastic wrap. Refrigerate at least 3-4 hours. I personally make the Salad the day before I need it,,, this helps to enhance all the flavors. I will toss it a few times as it refrigerates.

Do not drown the Salad in the dressing. This Salad stays fresh for 4-5 days.

ENJOY!

Cheese:
Bel Gioioso Fresh Mozzarella Pearls
http://www.belgioioso.com/Products/Fresh-Mozzarella

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software #NaturesFairy #NaturesFairy

11 Comments

  4. mrbluenun

    Hi Brenda,

    Its those little titbits of details like only par-boiling the beans and chilling them to stop the cooking that make the broadcast so useful for not so expert cooks like me and this is an excellent meal which can be tuned for one like me.

    Take care and thank you.
    mrbluenun

  5. EZGlutenFree

    That looks fantastic.  I'd eat that any day of the week.
    My sister and I are working on healthy cook-outs this summer to keep healthy.  This will fit right in. I love green beans.  🙂

  6. thethegreenmachine

    That looks good.  I'm copying that one 🙂  I love green beans.
    I learned that it's better to bring the water to a boil before adding any veggies.  The way you did it destroyed the vitamins in the beans.

  7. Terri D

    This is a wonderful idea for spring/ summer. What a delicious, tasty,& light side dish! Anything to keep the kitchen from getting too hot this summer is great! Thank you 🙂

  9. TheAmethystbutterfly

    Ooooo look at the Salad!!! Looks so yummy. ( Even though I hate Tomatos I always like the look of them and wish I could eat them :o(  ) xoxox

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