You may have been wondering why I didn’t post a recipe from the cookbook for green beans (see my last post). Well, good question! I wondered that as well… Here is an awesome recipe from Aunt Gina Amico, my family loves this salad.
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Green Bean Salad with Tomatoes
Source: Virginia Amico
1 pound fresh green beans
1/4 cup fresh basil, cleaned, dried and sliced into strips
2 tablespoons olive oil
1 tablespoon balsamic vinegar, white is ideal, but red is fine too
1 teaspoon salt
1/2 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon garlic powder, taste salad – you may want more
3/4 cup mozzarella cheese, cut into 3/4” cubes
1 large tomato, cut into 3/4” cubes or 12 cherry tomatoes cut in half
1/4 cup red onion, thinly sliced (optional)
clean green beans, snapping off ends, then snap in half. in a large saucepan over medium high heat, bring 2 quarts of water to a gentle boil. add trimmed green beans and cook, uncovered, 4 to 5 minutes or until crisp-tender (you may need to experiment with the degree of doneness you like). you can also use a vegetable steamer for this if you have one. When check- ing for doneness they should not be too soft – best if there is a little “crispness” to them. drain into colander and run tepid water over beans to stop the cooking.
While beans are cooking, wash and cut up tomato, set aside. cut up mozzarella and onion (if using) set aside.
For salad dressing, whisk olive oil, vinegar, salt, pep- per and garlic powder in a small bowl. toss with green beans after they are well drained and while still a bit warm (not hot). When green beans are cool, add to- mato, mozzarella, basil and onion – toss gently one more time. taste to see if it needs more salt and pepper or garlic powder – this is a personal choice.
Enjoy!
Vicki
Cook, Eat, Laugh and Love!
