This is the best Green Bean Salad I have ever had. Ever. My mother started making it when I was little from the Moosewood cookbook (they have a restaurant in Ithaca, N.Y. that you must, must, must try). This salad is always requested to be made for any event, celebration or gathering from my entire family. It never fails as a crowd pleas-er. So, instead of bring cakes, pies, cookies or other desserts opt for a healthy, nutritious option that will not disappoint. After all it is a new year, and the New Year is about making positive changes.
*This salad is most delicious when made a day in advance and marinated overnight. Actual preparation time = about 30 minutes. Yields 4 servings.
1 ½ lbs. Fresh, organic whole green beans – cleaned and destrung
5 Tbs. Fresh, organic lemon juice
2 Large, organic cloves of freshly crushed garlic
½ Cup olive oil
1 Tbs. Red wine vinegar
½ Tsp. Crushed organic tarragon
½ Tsp. Dried organic dill weed
½ Tsp. Salt (more to taste)
Freshly ground black pepper
2 Tsp. Dijon Mustard
½ Cup (packed) Freshly minced organic parsley
1/3 Lb. Good Swiss cheese in thin strips (opt for organic!)
½ Cup chopped organic black olives
½ cup each: thinly sliced red and green organic peppers (although I normally use red or orange)
½ Cup (or more) organic chopped, toasted almonds
- 1)Steam the beans until just tender (larger beans will take longer than thinner ones). Remove from heat, and immediately rinse in cold water.
- 2)While the beans are cooking, combine the dressing ingredients in a large bowl. Mix well to thoroughly combine.
- 3)Add the rinsed (well-drained) beans to the dressing. Add Swiss cheese. Toss until dressing is well-distributed. Cover tightly, and marinate 2-3 hours, stirring about once an hour.
- 4)Add olives and sliced peppers. Mix well, cover and chill overnight or at least 5 hours.
- 5)Serve topped with almonds (although don’t add almonds until right before serving, because they will adsorb some moisture).