So…I’m back with another summer salad. I know, I know, it’s possible that I’m just a little too excited that summer is finally here. How can I not be after the longest winter ever? I’m pretty sure I think it’s the longest winter ever every year. But back to my point, I just cannot get enough of super simple and delicious summer salads and this Green Bean Salad is the very definition of simple and delicious (seriously, look it up, there’s a lovely photo in the dictionary…just kidding, but there should be!).
I’ve been eating this salad for as long as I can remember. My Grandma Rose made this frequently the minute the weather got nicer. The ingredients are super simple and minimalist but the flavor is delicious. And since you’re dressing it and seasoning it to taste, you can make a large batch for a group or a small batch just for yourself. I like to make a big batch so that I have leftovers because this tastes great for days! And you can make it exactly how you like it. I personally like it a bit more vinegar heavy with liberal seasonings. But that’s just me- when you make this, you do you 🙂 By all means, taste it as you go along, that’s half the fun of dressing a salad!
Green Bean Salad
Source: Rose Scuteri
- Green beans, ends trimmed
- Olive oil
- Red wine vinegar
- Garlic powder
- Dried mint
Boil your green beans until fork tender and then put them into an ice bath to stop the cooking (you do not want over cooked green beans!).
Once they’ve cooled, dress with oil and vinegar and season with salt, pepper, garlic and dried mint to taste. Refrigerate until you’re ready to serve and toss once more before serving to redistribute the dressing. Enjoy!
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