Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Picnics, Salads, Summer Fun, Vegetables, Vegetarian
Yields or Serves:
Rating:
[Total: 1 Average: 5/5]
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There are so many delicious fresh fruits and vegetables that are in season during August. I love fresh beans and this is a nice summer side salad for barbeques or picnics.
- Dressing:
- 1/2 Cup Whole Milk Greek Yogurt
- 1/4 Cup Olive Oil
- 4 Tablespoons Fresh Lemon Juice
- 1 Garlic Clove (Minced)
- 1 Teaspoon Kosher Salt
- Salad:
- 1 Pound Green Beans (Trimmed)
- 1 Pound Yellow Beans (Trimmed)
- 3 Tablespoons Olive Oil
- 2 Medium Red Onions (Thinly Sliced)
- 1/2 Teaspoon Kosher Salt
- 8 Cherry Tomatoes
- 1 1/2 Cups Cannellini Beans (Drained & Rinsed)
- 1/2 Cup Fresh Basil (Chopped)
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Freshly Ground Pepper
- Dressing: In small-size bowl combine olive oil and Greek Yogurt until creamy. Add lemon juice, garlic, and kosher salt. Mix well. Set aside.
- Bring large-size pot of water to boil. Add beans and cook 5 minutes until crisp tender. Remove from heat and transfer beans to large-size bowl of ice water. This will stop cooking process. Drain and set aside.
- In medium-size skillet add olive oil over a medium-low heat. Add onions and cook 10 minutes until soft. Sprinkle with 1/2 teaspoon kosher salt. Remove from heat and set aside to cool.
- Slice tomatoes in half lengthwise. Set aside.
- In large-size bowl combine green and yellow beans. Add onions, tomatoes, basil, cannellini beans, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour dressing on top of bean mixture. Toss to combine.
- Serve at room temperature.
- Serves 8
- Prep Time: 20 Minutes Cook Time: 15Minutes Total Time: 35 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights
