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Green Beans with Vinaigrette

Serves 3 to 4

This recipe is very good as a side dish vegetable salad with Italian flavors. I usually use canned beans for a very quick presentation, but fresh beans can be used when time allows. Cook the fresh beans to desired tenderness in lightly salted water before dressing with the vinaigrette. This recipe can easily be doubled or made in any amount needed. For a similar dish, see the Pennsylvania Dutch sweet and sour green beans in the similar and related recipes links.

Ingredients

Place the beans in a medium bowl. Add the vinegar, garlic, oregano, salt, pepper and oil; toss well to combine. Add the cheese and toss again. Let set at least 30 minutes to allow flavors to blend. (Can be prepared up to one day ahead and refrigerated. Bring to room temperature before serving.)