An easy summer salad that makes the most of fresh summer green beans and tomatoes. Holds up better than green salad at picnics and potlucks. Delicious! Salad Recipes Healthy | Salad Recipes for Dinner | Salad | Salad Recipes | Salad Dressing Recipes | Salad Ideas
Prep time: Cook time: Total time:
Yield: 12 Servings
Ingredients: 2 pounds green beans if using slender, also cut in half across 1/3 cup freshly squeezed lemon juice about 2 lemons 2 cloves garlic finely chopped or minced 1/3 cup extra virgin olive oil 1 tsp dried oregano Check below.
Instructions:
First of all. Parboil the green beans first. Bring a big pot of water to a boil and add the green beans at once, cooking for no more than 3 minutes. Remove quickly using a mesh strainer, and transfer to a large bowl with ice water (ice bath) to stop the cooking and keep the green beans slightly under cooked, but crisp.
And then, While green beans are cooling, make the dressing. In a small bowl, whisk together the lemon juice, garlic, oil, oregano, salt and pepper. Set aside.
And then, Place tomatoes, basil and parsley in a large serving bowl.
