I'm always looking for something new and interesting to take with me when I'm invited for Thanksgiving dinner. This bean salad was listed as a great summer dish, but I think it's not only easy to make, it should also be easy to transport and there is no need to keep it warm or heat it up when I arrive.
It's also light on fat, sugar, and salt, and that's a good thing!

2 lbs. fresh green ( or wax beans, trimmed
3 green onions, sliced
2/3 c. minced fresh basil
2 to 4 T. olive oil
2 T. cider or red wine vinegar (I always prefer red wine vinegar)
1/2 t. salt (try sea salt for a healthier choice)
pepper to taste
2/3 c. Romano cheese

1. Cut beans into 1/4 in. pieces.

2. Place in a saucepan and cover with water; bring to a boil.

3. Cook, uncovered, for 10 minutes or until crisp-tender.

4. Rinse with cold water and drain well.

5. In a bowl combine the beans, onions, basil, oil, vinegar, salt, and pepper.

6. Sprinkle with Romano cheese and toss to coat.

YIELD: 10 servings


If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories