Sandy’s Bean Salad Recipe
From farm member Sandy Klempner
1 1/2 pds snap beans – depending on size, halved
1/2 pound sharp asiago cheese (coarsely grated)
1/2 pound white mushrooms (coarsely grated)
Olive oil (maybe 1/4 cup)
Balsamic Vinegar (a bit less than 1/4 cup)
pinch of sugar
Dollop of dijon mustard
salt and pepper
Blanch and chill the beans (If really fresh, I often skip this step and leave them raw)
Mix the cheese and mushrooms with the beans
Mix the vinagrette, whisking until creamy. Pour onto the salad and refrigerate.
This is one that everyone loves and takes minutes to make. LOVE it!