QUICK GREEN BEAN SALAD

June 12, 2017

THIS SALAD. We marinade some chicken breasts and grill them up to go with these and it is the best summer dinner. Nicely salted green beans are one of my favorite vegetables. When prepared well I might even take them over french fries. I know.

Add in a sweet vidalia onion, grape tomatoes, and a really easy lemon vinaigrette and it becomes this really light, fresh green bean salad.

GREEN BEAN SALADGREEN BEAN SALAD
Serves 4

1 pound green beans
1/4 sweet vidalia onion, sliced thinly
1 cup grape tomatoes, halved
1/4 cup fresh basil, sliced thinly
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon salt

Bring a large skillet filled halfway with water with 1 tablespoon salt to boil over medium heat. Add beans to boiling water and cook for 1 minute. Strain beans and discard water. Drizzle pan with olive oil and saute beans. To make dressing, whisk together olive oil, lemon juice, garlic powder, oregano, pepper, and salt. Toss together green beans, tomatoes, onions, and dressing.

GREEN BEAN SALAD
 
Author:
Ingredients
  • 1 pound green beans
  • ¼ sweet vidalia onion, sliced thinly
  • 1 cup grape tomatoes, halved
  • ¼ cup fresh basil, sliced thinly
  • ½ teaspoon pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ¼ teaspoon salt
Instructions
  1. Bring a large skillet filled halfway with water with 1 tablespoon salt to boil over medium heat.
  2. Add beans to boiling water and cook for 1 minute. Strain beans and discard water.
  3. Drizzle pan with olive oil and saute beans.
  4. To make dressing, whisk together olive oil, lemon juice, garlic powder, oregano, pepper, and salt. Toss together green beans, tomatoes, onions, and dressing.

Adapted from Kalyn’s Kitchen

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Copyright © Rachel Schultz 2017