Marinated Green Bean Salad

This crisp and flavorful Green Bean Salad goes with just about anything. Serve at a BBQ with hamburger and hot dogs, grilled chicken or steaks or fish. Serve with deli sandwiches, roasted veggie rollups or lasagna. Briefly steam the green beans and throw the rest of the veggies in uncooked. I have a vinaigrette recipe here but to save time use a Zesty Italian Dressing store bought. Make the day before—this recipe is sturdy and doesn’t wilt. It’s great to bring to someone’s house, easy to serve at a buffet and it’s so pretty you’ll want to dig in. You can add other veggies or beans—as you know, I like flexible recipes! Expandthetable suggestions are below the recipe. Multiply the ingredients to serve more people. While you can use frozen veggies for soups and stews, this salad should use fresh green beans.

As some of you know, my dear husband of 50 years has recently passed away. The grief and sorrow are made very real, among other reasons, by my food shopping and cooking for one. You will see in my upcoming recipes references to serving one to two persons, suggestions for smaller portions and my quest to continue to eat interesting and nutritious foods, even if I am preparing smaller portions and eating most of my meals solo. There are many who live alone for a variety of reasons and I hope that my suggestions for these smaller portions will be helpful.

I realize how blessed I have been to have had many years of adventures, friendship and love with a wonderful spouse. In these next months, I will find my new path, knowing that cooking and blogging will be part of that path, grounding and sustaining me. Thanks to each of you for reading this blog and your kind comments and feedback.

Marinated Green Bean Salad

Serves 4

1/2 pound green beans, washed, ends trimmed and snapped in half

1/2 red bell pepper, deseeded and thinly sliced

1/2 yellow bell pepper, deseeded and thinly sliced

2 garlic cloves, minced

1 small shallot, minced

1/2 teaspoon kosher salt

A few grinds of black pepper

Vinaigrette

2 tablespoons apple cider vinegar

1/2 teaspoon dried oregano or 2-3 sprigs fresh

1/2 teaspoon dried parsley or 2-3 fresh sprigs

1/2 teaspoon dried basil or 5-6 fresh leaves, torn

1/2 teaspoon kosher salt

1/4 cup olive oil

Place green beans in a pot, cover with water and bring to a boil. Lower to a simmer and cook for 3-4 minutes or until slightly cooked but still crispy. Remove from stove, drain into a colander in a sink and run cold water over the green beans. This stops the cooking and keeps them crisp.
Add bell peppers, garlic, shallots, salt and pepper. Toss together.
Mix ingredients for vinaigrette, adding olive oil last. Shake vigorously. Pour vinaigrette over salad and marinate in refrigerator for at least 1 hour or until ready to serve. Keeps well in refrigerator for 3-4 days.

Expandthetable suggestions

In place of shallots: Use the white part of a leek or a small red onion

Add other veggies: thinly sliced radishes, halved, thinly sliced zucchini, grape tomatoes, small red potatoes, steamed and quartered or mushrooms

Chickpeas: Add 1 can chickpeas, drained and rinsed