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Green Bean Salad ~ Garden Fresh from the farm

Connie Taylor
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Ingredients
  

  • 4 C cold water
  • salt for seasoning the water
  • 2 C green and yellow fresh beans trimmed and washed
  • 1 can dark kidney beans
  • 1/2 C diced cherry tomatoes
  • 2 tbsp Chipotle flavored extra virgin olive oil
  • 2 tbsp Serrano Honey flavored balsamic vinegar
  • 2 tsp Chipotle seasoning blend
  • salt and freshly ground black pepper to taste
  • freshly chopped parsley for garnish

Instructions
 

  • Heat the water in a large pot over high. Stir in about 2 tablespoons of salt.
  • Bring to a boil and toss in the green beans. Boil for 2-3 minutes until the color of the green beans is bright and vibrant.
  • Strain and cool the beans completely.
  • In a large bowl, whisk together the oil, vinegar and seasoning blend.
  • Toss the greenbeans, kidney beans and cherry tomatoes in the sauce.
  • Cover and chill in the refrigerator for at least one hour.
  • Garnish with some fresh chopped parsley and serve as a side dish or an appetizer.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com