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If you can get fresh beans, use 1 lb.
of each. Blanch until tender. Plunge into cold water to stop the cooking.
Proceed with recipe as directed. |
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Raspberry Two Bean Salad with Parmesan Cheese
1 t. Dijon mustard
3 T. raspberry vinegar
3 T. olive oil
1 t. salt
1 can (14-1/2 oz.) yellow cut beans, drained and rinsed
1 can (14-1/2 oz.) green cut beans, drained and rinsed
1/2 C. minced parsley
1/4 C. slivered red onions
1 C. sliced colossal ripe black olives
1/2 C. shredded Parmesan cheese
1/4 C. minced red bell peppers
In a medium bowl, combine the mustard, vinegar, garlic, oil and salt to make a
vinaigrette. Add the yellow and green beans, parsley, onions, olives, Parmesan
and red peppers. Toss well. Serve chilled.
Makes 6 servings.
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