RECIPE: GREEN BEAN SUMMER SALAD
This salad uses summer's vegetables to create a colorful, cool side dish. It requires marinating in the vinaigrette overnight so it is easy to make ahead. Once again, no mayonnaise so great for sharing at an outdoor event. Enjoy!
GREEN BEAN SUMMER SALAD; ITALIAN
By Gail K. Kachnycz 15 September 2024
INGREDIENTS NOTE: Salad must marinade overnight.
2 packages frozen cut Green Beans (16 oz size)
2 Red Bell Peppers
1-2 Yellow Summer Squash (may use crook-neck or straight)
Note: If
fresh summer squash is not available, may use corn kernels for yellow element
3 Green Onions
1 Teaspoon Mrs. Dash No-Salt Seasoning (Italian Blend)
Vegetable or Olive
Oil to sautee
Vinaigrette
Dressing to taste (can be bottled commercial dressing, Italian type)
Prepare the Green Beans (allow to be slightly crisp):
Steam the frozen green beans according to package directions. Using pot holders, remove steamer basket or drain beans into colander. Immediately plunge basket or colander into ice water bath to stop cooking process and retain bright green color of the beans. When beans no longer feel hot, remove basket/colander from ice water bath and allow beans to drain.
Prepare the Peppers and Squash (allow to be slightly crisp):
While the beans are steaming, core and cut the red bell pepper. Cut the yellow squash into pieces that are similar in size and shape to the pepper pieces. Sautee in oil until tender but not mushy. Salad ingredients should be slightly crisp. Remove from heat and allow to cool.
Slice the green onions using the white bulb and the bottom portion of the green stems.
In a large bowl, combine the cooled green beans, peppers, squash, and green onions. Sprinkle the Italian blend seasoning and mix well. Pour the vinaigrette dressing over the vegetables and mix well. Refrigerate overnight. Stir again before serving.
NOTE: This mixture can be served cold or hot. To serve hot, heat in a pot on the stove or use a microwave safe dish to heat & stir in the microwave until heated through.
