1 lb green beans
1 small red onion, very
1 thinly sliced
1/3 cup finely minced parsley
2 tablespoon minced fresh mint
1/3 cup coarsely shredded parmesan
3 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black
1 teaspoon white wine vinegar.
1. Bring a large pan of water to the boil. Trim the green beans, cut in halves or thirds if long. Put the beans into the boiling water and time about five minutes, or until tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels.
2. Soak the red onion in cold water 5 minutes to reduce the acidity. Drain and pat dry. Combine with the green beans, the parsley, mint, Parmesan, olive oil, salt and pepper. Mix well. The salad can be refrigerated at this point.
3. Serve the salad at room temperature. Just before serving, stir in the vinegar.
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