Green Bean Salad

Different seasons evoke different feelings for different people. The seasons also tend to dictate the foods we crave. In the fall, I like nothing better than fresh, crisp apples or spicy pumpkin pie. In the winter, hearty soups and stews reign supreme in our kitchen. Spring means sweet strawberries. And summer, summer means salad. 

Green Bean Salad

Ingredients:
  • Fresh green beans, ends trimmed
  • Grape or cherry tomatoes, halved, or regular tomatoes, diced
  • Red onion, thinly sliced
  • Extra virgin olive oil, to taste
  • Freshly squeezed lemon juice, to taste
  • Salt and freshly ground black pepper, to taste
Directions:
  • In a large skillet, bring a couple of inches of water to a boil. Add the green beans and cook 3 to 4 minutes, or until they are bright green and just barely cooked. (You want the green beans to still be crisp and have some snap to them.)
  • While the green beans are cooking, fill a large bowl with cold water and ice cubes. Drain the green beans and immediately transfer them to the ice bath to stop their cooking. 
  • In a large bowl, combine the cooled green beans, tomatoes, and red onion.