Green Bean Salad
Adapted from The Vegetarian Epicurean
This is a great salad to serve at a barbeque but it goes just as well alongside other summer salads like tabouli. The recipe has been a stand-by in my family for decades and it always reminds me of warm summer nights at the picnic table in the backyard.
Prep Time
30 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 pound green beans
1⁄2 onion
1 clove garlic
1⁄3 cup cheese, cheddar
4 tablespoons olive oil
2 tablespoons red wine
1⁄2 teaspoon salt
Instructions
Steam the green beans until they are tender. Lay the green beans out on a clean towel to dry and cool until they are near room temperature (pop them in the freezer if you need to speed up the process). Add the rest of the ingredients, toss and serve.