Green Beans, Cheese And Olive Salad

The love of God can be a profound answer to just about any human struggle, but sometimes we can use it in such a way that it becomes a watered down version of profoundly rich truth. For example, sometimes, because of shortcomings in us rather than Scripture, this answer misses the call to “consider others better than yourselves” (Phil. 2:3), or it ignores personal repentance. Sometimes it still allows us and our needs to be at the center of the world, and God becomes our psychic errand boy given the task of inflating our self-esteem.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Chicago		6	Servings

INGREDIENTS

2	lb	Haricots verts or young
		green beans
1	t	Mustard
4	t	Red wine vinegar
5	T	Olive oil
1	t	Salt
3/4	c	Black olives, nicoise or
		gaeta preferred
1/3	c	Minced parsley
2		Cloves garlic, large
		minced
1/2	c	Gruyere or Parmesan cheese
		grated
		Freshly ground black pepper

INSTRUCTIONS

In a large mixing bowl, combine mustard, vinegar, oil and 1 teaspoon
salt. If desired, pit the olives.  Sort the beans by thickness, making
several separate piles.  In a large pan, bring several quarts of water
to boil. Add salt, if  desired. Plunge the thickest beans into the
boiling water first.  Count 1 minute after the water boils again and
add the smaller beans  in turn. Boil the beans until just cooked
through but still crisp.  Drain the beans well and quickly toss them in
the vinegar and oil  dressing with the parsley and garlic.  Sprinkle
cheese and black olives over the beans. Correct seasoning  with salt
and freshly ground pepper.  William Rice, Chicago Tribune Magazine
4/12/98  Typed and Busted by [email protected] 4/98  Recipe by: "Chez
Nous" by Lydie Marshall  Posted to MC-Recipe Digest by Carriej999
<[email protected]> on Apr  19, 1998

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