Recipe Swap: Green Bean Salad

It's a double post Friday!! For this round of the recipe swap, hosted by Sarah of A Taste of Home Cooking, the theme was Side Dishes. Not only did I receive one great side dish from Sparks from the Kitchen, but one of the ladies had her baby in the midst of this swap so I also made her recipe, which came from DeLish DeMaria! How lucky am I to be able to make TWO great dishes?!?!

Any dish that involves fresh veggies and lemon juick is a winner in my book, and this dish is just so fresh and easy to prepare that it can be a go-to at any time. Just look at it! I definitely see this being a recurring summer side dish, and I suggest you try it out soon as well!!

As always, thanks to Sarah for hosting these swaps, and be sure to check out the other great recipes below!

Green Bean Salad

Source: Sparks from the Kitchen

Ingredients

• 1 pound fresh green beans, washed and trimmed
• 1/4 red onion, thinly sliced
• 1 European cucumber, sliced and quartered
• 1 pint grape tomatoes, cut in half
• Extra-virgin olive oil, for drizzling
• Juice from 1/2 a lemon
• Coarse salt and pepper, to taste

Preparation

1. Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Remove the green beans and place into a bowl of ice water to shock them. Drain well.
2. Combine the green beans, onions, cucumber and tomatoes in a medium bowl, drizzle with olive oil and lemon juice, and season with salt and pepper.
3. Refrigerate until ready to serve, or eat immediately.