Every Tuesday I receive a box of fresh fruit and veggies from FarmBox California. They actually delivered on the 4th of July and my box that day included green beans. So, I took a green bean salad to our family’s annual 4th of July get together and a few family members asked for the recipe. For those folks that asked for the recipe and anyone else interested in a fresh veggie salad to serve on any hot day–it doesn’t have to be the 4th of July–here you go.
Green Bean Salad
- 2 pounds green beans, trimmed
- 48 cherry tomatoes, sliced in half
- 1/2 sweet onion, thinly sliced
- 1 package of Good Season’s Italian Dressing
- 1/4 cup Balsamic vinegar (preferably thick traditional balsamic)
- 3 Tablespoons water
- 1/3 cup Olive Oil
- 1/4 cup grated parmesan cheese
Blanch the green beans for 5 minutes. (To blanch the green beans, place them in scalding water. After six minutes, plunge them in ice water or rinse with cold water until cool.) Drain the green beans.
Gently combine the cooked green beans, tomatoes, and onion.
Prepare the package of Good Season’s Italian Dressing using the 1/4 cup balsamic vinegar, 3 tablespoons water, and 1/3 cup olive oil. You will be using slightly less oil than the package directions call for.
Pour the dressing on the veggies until they are coated. Don’t overdress–you may not be using all of the dressing.
Sprinkle on the parmesan cheese and mix into the salad. Refrigerate until ready to eat.