| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian, Salads |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans |
| 1 |
sm |
Red onion, very |
|
|
Thinly sliced |
| 1/3 |
c |
Finely minced parsley |
| 2 |
tb |
Minced fresh mint |
| 1/3 |
c |
Coarsely shredded Parmesan |
| 3 |
tb |
Olive oil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black |
|
|
Pepper |
| 1 |
ts |
White wine vinegar. |
INSTRUCTIONS
1. Bring a large pan of water to the boil. Trim the green beans,
cut in halves or thirds if long. Put the beans into the boiling
water and time about five minutes, or until tender. Drain and rinse
with cold water until completely chilled. Pat dry with paper
towels.
2. Soak the red onion in cold water 5 minutes to reduce the acidity.
Drain and pat dry. Combine with the green beans, the parsley,
mint, Parmesan, olive oil, salt and pepper. Mix well. The salad
can be refrigerated at this point.
3. Serve the salad at room temperature. Just before serving, stir in
the vinegar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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