Sweet Vidalia Green Been Salad
2 cups (about 8 ounces) green beans and/or yellow wax beans
2 cups thinly sliced Vidalia onions (about 12 ounces)
2 tablespoons chopped fresh cilantro
1/3 cup raspberry vinegar
3 tablespoons peanut or vegetable oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Boston Lettuce torn into bite-size pieces
1/2 cup chopped roasted peanuts
Fill a medium saucepan 3/4 full of water; bring to a boil. Add
beans; cook until nearly crisp-tender, 2 to 3 minutes. Drain;
rinse under cold water until beans are cool. Cut in half lengthwise,
then in 1-inch pieces. Place in a large bowl along with Vidalia
Onions and cilantro; set aside. In the same saucepan combine vinegar,
oil, sugar, salt, and black pepper. Bring to a boil over medium-high
heat; pour over reserved onion mixture. Cover and refrigerate
until cool, about one hour. On 4 serving plates arrange lettuce.
Using a slotted spoon place onion mixture over lettuce; drizzle
lightly with vinegar mixture. Sprinkle with peanuts.
Yield 2 portions.
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