Sunday night is family dinner night at my sister’s house. She has great neighbors and about once a month the dinner turns into a neighborhood potluck. Luckily, this time I had some forewarning so I grabbed the veggies in the drawer and headed to Buda.
Their neighbor Todd had recently gone fishing on on the coast and came home with quite a haul, so we had two different types of blackened fish. We were also having a pasta salad so I wanted to make something flavorful and fresh, but not heavy. I decided on a green bean salad – light, flavorful and colorful. The best part was it only took about 10 minutes to make so I didn’t miss much quality time with the family and neighbors.
Green Bean Salad
2 slices of bacon, diced (you can leave this out if your vegan)
1 pound green beans, ends trimmed and cut to a bite size
1/2 sweet onion, sliced thin
1/2 pound teardrop or cherry tomatoes (I like yellow teardrop because of the color, but red are great too)
4 tbsps olive oil
1 tbsps dijon mustard
juice from one lemon
salt and pepper to taste
Cook the bacon in a skillet and place on a paper towel to drain off the excess grease.
Boil water and blanch the green beans – cook about 2 minutes depending on your preference; I like mine crispy – and then drain them in a colander and pour cold water over them to stop the cooking.
In a small bowl, whisk the olive oil, lemon juice and mustard together. Taste the dressing and adjust as necessary with additional mustard, salt or pepper.
In a serving bowl, combine the bacon, onion, tomatoes, green beans and dressing.