Ingredients
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2
-
2
-
1/4
-
2
-
2
-
1/2
-
2
-
1 - 2
-
1/4 - 1/2
-
1/8
-
-
-
-
-
Directions
Spanish Green Bean Salad,I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature — I prefer at room temp. It’s a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.,I bought a large bag of fresh beans on special from the supermarket and made this recipe twice with them.
So quick and easy to make, I served it chilled and the family loved this. The left overs were taken for lunches and were just as good next day.
An easy salad I will be making during summer again and again. I am even going to plant beans next season for this recipe. Thanks Peggy.
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Steps
|
1
Done
|
Cook Beans in the Microwave For 6-7 Minutes Until Crisp-Tender. or You Can Cook in a Pan With a Small Amount of Boiling Water. |
|
2
Done
|
Put the Next 9 Ingredients (dressing) in a Jar With a Lid. Cover and Shake Well. |
|
3
Done
|
Pour Dressing Over Beans, Stir Well and Refrigerate (i Usually Put This All in a Container With a Tight-Fitting Lid and Shake the Dickens Out of It). |
|
4
Done
|
Serve Over Shredded Lettuce -- at Whatever Temperature You Prefer. It Takes at Least an Hour For This to Come to Room Temperature After Being in the Fridge. |
