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Green Bean Salad

Top and tail green beans and very lightly steam them, about two minutes. When they are bright green and still have a crunch to them remove them from the heat, put them in a strainer and run them quickly under cold water.


In a small jar with a lid combine:
– 3 tablespoons balsamic vinegar
– 1/2 cup olive oil
– juice of half a lemon
– 1/2 teaspoon dijon mustard
– two to three cloves crushed garlic
– about a half teaspoon each of salt and fresh ground pepper

Shake jar vigorously.


  1. In a large bowl combine cooled green beans and balsamic dressing.
  2. Delicious if eaten immediately, and also great if left to marinate for a few hours., or even a few days.