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Quick Green Bean Salad

green bean salad

green beans 1 bag

washed and trimmed 32 oz.

onion red or white 1/2 sliced

garlic fresh chopped 1 teaspoon

fresh plum tomatoes cut each into 6 wedges

cucumber sliced in half moons

olive oil 1/4 cup

balsamic vinegar 3 tablespoons

parmesan cheese 3 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Cook green beans tender but still green and then shock them with ice cold water to keep that nice color. Add back to the pot you used so you don’t dirty multiple dishes. Add chopped vegetables, onion, and garlic. Add all seasoning and cheese. Add vinegar and oil. Mix with your fingers to spread all ingredients properly. Serve in any of your serving dishes, I prefer glass bowl so you can see this beautiful quick salad. Serve at room temperature. Enjoy!

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Published inRecipesSpring Salads