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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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A light herb vinaigrette makes this tangy salad so refreshing for a warm summer evening, notes Marian Platt of Sequim, Washington. Ingredients:
2 pounds fresh green or wax beans, trimmed |
3 green onions, sliced |
2/3 cup minced fresh basil |
2 to 4 tablespoons olive oil |
2 tablespoons cider or red wine vinegar |
1/2 teaspoon salt |
pepper to taste |
2/3 cup grated romano cheese |
Directions:
1. Cut beans into 1-1/4-in. pieces. Place in a saucepan and cover with water bring to a boil. Cook, uncovered, for 10 minutes or until crisp-tender. Rinse with cold water and drain well. In a bowl, combine the beans, onions, basil, oil, vinegar, salt and pepper. Sprinkle with Romano cheese and toss to coat. Yield: 10 servings.
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