This marinated green bean salad is the perfect make-ahead side dish for holidays or a summer potluck.
As I mentioned in my Friendsgiving Thanksgiving post earlier, it’s so much easier to entertain when everyone is pitching in with the menu and bringing a dish to share. For the shoot I made this green bean salad which is a wonderful addition to the holiday table for a few reasons.
First of all, it can be made ahead and stored in the refrigerator until ready to serve. No last minute cooking or re-heating required. You know how the oven is prime real estate on Thanksgiving and Christmas!
Second, it’s a nice light side dish option but still full of flavor. Even thought I LIVE for the holiday indulgence, I still like to feel like I’m getting a balanced diet as well. There has to be something “healthy” next to the mac n’ cheese, mashed potatoes, and stuffing!
Finally, with all the vegans, vegetarians, paleos, and diabetics out there today, this is a fantastic side dish to serve.
Marinated Green Bean Salad
- 2 pounds fresh green beans
- 1 red pepper, cut julienne
- 1 yellow pepper, cut julienne
- 1/2 onion, cut julienne
- 1 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 1 teaspoon Dijon mustard
- 1-2 cloves garlic, minced
- salt & pepper to taste
Blanch the green beans by putting them into boiling water for about 3-5 minutes or until bright green and cooked, but still crisp. Remove green beans and pat dry.
Mix all the vegetables together and lay them in a shallow dish or platter.
Combine the marinade ingredients and whisk them together until completely mixed.
Pour marinade over vegetables, cover dish with foil, and refrigerate for 2 – 4 hours.
Makes about 10 servings.
You may see the raw onion in this recipe and think, “I don’t want onion breath.” Don’t worry, the marinating process takes the bite and smell out of the onions.
The crisp vegetables are delicious and refreshing alongside heavier menu items, and the colors are so pretty.
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