Green Bean Recipe
Green
Bean Recipe: Two fresh and tasty green bean salads. Take advantage of the season's
bountiful crop
Green Bean and
Pasta Salad
Serves 6-8
8 ounces penne or other pasta
1 pound bag of
frozen green beans, cooked according to package directions
1/4 cup olive oil
1/2 cup red wine
vinegar
1 teaspoon
Dijon-style mustard
Salt and pepper
1/2 cup sliced
black olives
1/2 cup sliced
green olive
4 green onions,
cut into 2" lengths and cut lengthwise into thin strips
Grated Parmesan
cheese
Cook pasta
according to package directions. Rinse the pasta with cold water.
Drain well. Drain off any liquid remaining on the cooked green beans.
Whisk oil,
vinegar, mustard and salt and pepper in a large mixing bowl until well
blended. Add pasta and green beans, mix well. Stir in olives and
green onion strips. Toss with cheese just before serving.
Green Bean
Salad with Basil Vinaigrette
Serves 6
2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese
Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl. Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) Place beans on platter. Top with cheese.
Helpful Hints
Try different
types of pitted olives, such as cracked green olives, Gaeta, Kalamata or oil
cured black olives
Prepare the pasta
and green beans 1 day in advance. Refrigerate separately in covered
containers or plastic zip-loc bags.
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