There is nothing I love more than veggies straight from the garden. Because of that, I am going to be featuring some of my favorite recipes to use these veggies.
Balsamic Green Bean Salad
1 pound fresh green beans, trimmed
2 tablespoons chopped shallots
2 tablespoons chopped garlic
¼ cup balsamic vinegar
¼ cup olive oil
- Place green beans in a large saucepan. Fill with enough water to cover green beans and bring to boil over high heat. Reduce heat to medium low and simmer 10 minutes. Drain, and let cool.
- In a bowl, stir together shallots, garlic, balsamic vinegar and oil. Pour over green beans. Cover and refrigerate at least one hour. Serve cold.