There's nothing like the fresh, simple joy of a Crunchy Green Bean Salad on a warm Southern afternoon. This dish brings ...

Add salt and 4 quarts of water to a large pot. Bring to a rolling boil. While the water is coming to a boil, add ice and water to a large mixing bowl. 1 pound green beans trimmed, 1 tablespoon ...

which helps to balance out the punch from the vinegar. To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven ...

In a small bowl add shallots and vinegar. Whisk in cream and season with salt and pepper to taste. Dressing will keep for up to one week. In a larger bowl, add green beans, onions, tomatoes. Add half ...

In a mixing bowl, combine the tomatoes, cucumbers, and onions and season with the salt and pepper. Add the vinegar and brown ...

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a ...

How did my salad turn out? Not too sweet and delicious with the right balance of green, yellow and kidney beans. Give it a try. In a small mixing bowl, whisk the vinegar, stevia, olive oil ...

Green beans make for a healthy and crunchy snack for even the pickiest of eaters! They can be eaten raw for the crunch or can be roasted and sautéed with olive oil for other flavors. Either way, green ...

There was still that matter of the green beans ... Refrigerate leftover salad (minus the bread) for up to 4 days. In a medium bowl, whisk together the olive oil, vinegar, mustard, maple syrup ...