Marinated Green Bean Salad (June) Recipe

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Marinated Green Bean Salad (June) Ingredients

8 oz fresh green beans -- washed
1 and trimmed
8 oz young zucchini -- washed and
1 trimmed
8 oz red bell pepper -- roasted
3 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
2 cloves garlic -- sliced
1 anchovy -- minced
1 tbsp parsley -- minced
1/2 tsp salt
1 freshly ground pepper
6 large lettuce leaves

A Recipe for
Marinated Green Bean Salad (June)

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Marinated Green Bean Salad (June) Recipe
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This is a recipe for Marinated Green Bean Salad (June) from the recipe cookbook of Recipes-to-go (Bean)

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Marinated Green Bean Salad (June)

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Marinated Green Bean Salad (June) Directions

Steam whole beans and squash until just tender, about 6 minutes.
Plunge into cold water to stop cooking. Cut beans on diagonal into
2-inch lengths. Cut zucchini into 2-inch sticks, about as big around
as green beans. Remove char, seeds and stem from pepper and cut into
2-inch strips. In a medium bowl, mix together vinegar, oil, garlic,
anchovy, parsley and salt and pepper. Add vegetables and allow to
stand at least 30 minutes. Divide among lettuce leaves to serve,
drizzling any remaining marinade over the top. Serves 6

CopyrightA9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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Recipe By : Jane Rubey, gourmet@aimnet.com (1996)

Serves: 6

Marinated Green Bean Salad (June) Recipe brought to you by Recipes To-Go

Marinated Green Bean Salad (June) Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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