This weekend I concocted an easy-to-make, delicious side dish inspired by one my grandmother used to make. It can be served warm, room temperature, or cold. It’s perfect with corn on the cob and a sliced tomato!

GREEN BEAN SALAD
serves 4

1 lb green beans, washed, trimmed, and cut into 2 in. pieces
1/3 c fresh dill, chopped
1/4 c sherry vinaigrette
1/2 tsp agave nectar
1/2 tsp smoked paprika
1/4 tsp granulated garlic
salt and pepper to taste

In a large pot, blanch green beans and strain. In a large bowl, add the rest of ingredients. Stir well and refrigerate for at least one hour. Stir again and serve.

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