I am committed to the blog and specifically my lovely readers. You want proof?
This is my current view.
Our power is out due to a crazy storm yesterday afternoon. Just a couple weeks ago I had mentioned to someone that I had never seen hail. Well I have now and it was terrifying! Especially in a little car with 50 mph winds.
Anyways, one of the Vets at my work offered to lend me her generator so Al picked it up after work. I’m using it to just keep the fridge cold… and to blog. 🙂
Today I have the final veggie side of our favorite Ellie Krieger trifecta (you can find the other two dishes here and here). This last one is a Green Bean Salad. It’s not any old salad though, it’s a tasty combination of crunch and tang.
I started off with yet another normally green but yellow veggie from the farmer’s market. These green beans might look like they had been sitting in my fridge for two months but they were fresh, I promise!
To speed up the already short cooking/prepping time, I steamed my green beans in the microwave. I put them in a bowl with a lid and a tablespoon of water, then microwaved them for 5 minutes. They always come out perfectly cooked – crispy not mushy.
After that, I had the dish done in a little over five minutes.
I prepped the onions and walnuts. The walnuts get toasted <- this is my favorite part. It really brings out the flavor of the nut. Then mixed up the mustard dressing which got poured over the beans, onions, and walnuts. Added a little parsley and I was done.
The side is meant to be cold, hence the word ‘salad’ in the title but we often eat it as soon as it’s complete so everything is still warm. We like it either way though!
This would make a great BBQ dish to bring to a summer party. But I’d suggest using green green beans to make the dish look a little more appetizing!
A super faster recipe with tons of flavor and crunch. What more could you want?! Mmm mmm good.
What dish to you like to take to parties?