My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, July 24, 2012

String Bean Salad

This is from a couple of years ago, very good. My posts this week may be a little hit and miss. Busy week for me. With all the beautiful green beans in the garden now I'm trying to think of every way possible to enjoy them. This is a salad I haven't made in a few years for some reason. It is lovely and great with almost any fish, meat or poutry.

String Bean Salad
serves 4
print recipe

1 pound string beans
3 tablespoons olive oil
1 tablespoon red or white wine vinegar
salt and pepper to taste (House Seasoning is better)
1 clove garlic, minced
1 medium sized red onion, minced
1/2 cup lightly toasted walnuts, chopped
3/4 cup feta cheese, crumbled

Cut the ends from the beans and wash. Cook the beans in lightly salted water for 5 minutes. Mix remaining ingredients (except walnuts) in a bowl and stir together. Drain the beans. Place, while still warm, in the bowl of dressing. Stir so that the dressing coats the beans. This salad may be served chilled or at room temperature. Just before serving, mix in the nuts and cheese.

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