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)

Vinagrette

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!

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~ by handhollowfarm on July 27, 2010.

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