Summer Bean & Pepper Salad
PREP TIME: 15 minutes
TOTAL TIME: 25 minutes
3 tablespoons canola oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon dried Italian seasoning
1/8 teaspoon salt
2 tablespoons crumbled feta cheese
1/2 pound fresh green beans, trimmed
1/2 pound fresh wax beans, trimmed
1 medium red pepper, cut into 1/4-inch strips
SUMMER BEAN & PEPPER SALAD
In a small bowl, whisk together oil, vinegar, garlic, Italian seasoning and salt. Stir in feta cheese, breaking up the larger pieces. Set aside.
Bring a large pot of water to a boil. Add the green and wax beans; cook for 2 minutes. Add the red pepper; cook 1 minute. Immediately drain and rinse with cold water. Place in a PYREX® EASY GRAB™ 2-QT OBLONG BAKING DISH; spoon dressing over vegetables. Serve immediately or cover and refrigerate overnight.TIPS: br> What is Blanching?
Blanching is a step where vegetables are cooked in boiling water for a short time and then are cooled quickly to stop the cooking process. This step produces a bright color and a crisp yet tender vegetable.Special Presentation:
For a different presentation, blanch the vegetables separately and place in rows in the PYREX® dish.