Post by Loupy on Apr 25, 2015 15:06:23 GMT -7
Chilled Green Bean Salad with Dill {Vegan}
From: Everyday Maven @ www.everydaymaven.com/
This Chilled Green Bean Salad with Dill is one of those dishes – one that not only can I make ahead of time, but it actually tastes better when chilled for a while. Plus, it’s a big batch and can last for a couple of days in the fridge (aka make a side dish for multiple meals!).
This is as simple as quick steaming the green beans, tossing them into an ice-bath to stop the cooking and then bathing in a quick dressing. Cover and pop in the fridge and you have an easy and flavorful side dish that will go with just about anything.
Prep:2 mins
Cook:7 mins
Total:9 mins
Serves: 6
Ingredients
4 Tablespoons extra virgin olive oil
1½ Tablespoons balsamic vinegar
2 Tablespoons fresh dill (packed), roughly chopped
1 medium clove garlic, crushed
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
20 to 25 turns freshly ground black pepper
2 pounds green beans, cleaned, ends trimmed and steamed
Instructions
PREP:
Begin by mixing the olive oil, vinegar, fresh dill, garlic, salt, pepper and red pepper flakes in a small bowl.
Whisk or mix until well combined.
Set aside.
Insert a steamer basket (I really like this one from OXO) into a pot with just enough cold water so that there is at least ½” of space between top of water and steamer basket.
I always throw a teaspoon or so of salt into the steaming water as well.
Also set up an ice bath in a large bowl or container in the sink (a bowl or container large enough to hold the green beans filled with ice and ice cold water)
Steam green beans for 6 to 7 minutes, until just tender.
Immediately drain and transfer green beans to ice bath.
This stops the cooking process.
Allow to cool and then drain well from the water.
Transfer steamed and drained beans to a mixing bowl and toss with dressing until well coated.
Cover and refrigerate until ready to eat and Enjoy!
3 Points Plus Per Serving
From: Everyday Maven @ www.everydaymaven.com/
This Chilled Green Bean Salad with Dill is one of those dishes – one that not only can I make ahead of time, but it actually tastes better when chilled for a while. Plus, it’s a big batch and can last for a couple of days in the fridge (aka make a side dish for multiple meals!).
This is as simple as quick steaming the green beans, tossing them into an ice-bath to stop the cooking and then bathing in a quick dressing. Cover and pop in the fridge and you have an easy and flavorful side dish that will go with just about anything.
Prep:2 mins
Cook:7 mins
Total:9 mins
Serves: 6
Ingredients
4 Tablespoons extra virgin olive oil
1½ Tablespoons balsamic vinegar
2 Tablespoons fresh dill (packed), roughly chopped
1 medium clove garlic, crushed
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
20 to 25 turns freshly ground black pepper
2 pounds green beans, cleaned, ends trimmed and steamed
Instructions
PREP:
Begin by mixing the olive oil, vinegar, fresh dill, garlic, salt, pepper and red pepper flakes in a small bowl.
Whisk or mix until well combined.
Set aside.
Insert a steamer basket (I really like this one from OXO) into a pot with just enough cold water so that there is at least ½” of space between top of water and steamer basket.
I always throw a teaspoon or so of salt into the steaming water as well.
Also set up an ice bath in a large bowl or container in the sink (a bowl or container large enough to hold the green beans filled with ice and ice cold water)
Steam green beans for 6 to 7 minutes, until just tender.
Immediately drain and transfer green beans to ice bath.
This stops the cooking process.
Allow to cool and then drain well from the water.
Transfer steamed and drained beans to a mixing bowl and toss with dressing until well coated.
Cover and refrigerate until ready to eat and Enjoy!
3 Points Plus Per Serving
