Tag: Green Bean Salad

Warm Green Bean Potato Salad from The Cowboy State

You know me by now, always looking for something different – something new. This recipe was featured in one of my new cookbooks, A Taste of Wyoming – Favorite Recipes from the Cowboy State. Whenever we travel, I always pick up a new cookbook featuring regional dishes. That way I can recreate the culinary delights of our vacation at home. When I told Hubby about my plans to make a warm green bean salad with stone ground Dijon Dressing and artichoke hearts he said it sounded more like a California salad to him. All I know is that the salad was a hit with my extended family.

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Beautiful Green Bean and Cherry Tomato Salad

As I was reading through some prior posting that contained an ensemble of recipes in a single post, I found this beautiful Green Bean and Cherry Tomato Salad. It was originally featured as part of my Father’s Day Cookout for the Whole Gang. It got me to thinking – the colors are so beautiful – the green of the bean, the bright red of the tomato – perfect for the holidays. It would also make a lovely dish to bring to a pot luck as it is served cold and can be made in advance, just add the dressing the day of serving.

The recipe can easily be doubled for larger groups. If fresh green beans aren’t available, frozen would work just fine. This beautiful salad is definitely worth a second look.

Hope you enjoy . . .

Green Bean and Cherry Tomato Salad
Salad Dressing
2 Tablespoons Shallot, finely chopped (about 1 medium shallot)
2 Teaspoons Lemon Zest, finely grated (about 2 medium lemons)
2 Teaspoons Kosher Salt, or to taste
1 Teaspoon Freshly Ground Black Pepper, or to taste
6 Tablespoons Fresh Lemon Juice (about 3 lemons)
1/2 Cup Extra-Virgin Olive Oil

Place the shallot, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.

Note: If making a day in advance, make dressing and keep in an air-tight container. Add dressing the day of serving.

Salad
2 lbs Green Beans, trimmed
2 Pints Cherry Tomatoes
1/2 Cup Italian Parsley, chopped

Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.

Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.

Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed. Set aside at room temperature or refrigerate until ready to serve.