Side Pannel
Napa Bean Salad
Ingredients List
- -Sue Woodward
Directions
SAN FRANCISCO ENCORE
1 1/2 lb Green beans
1 sm Red onion; finely chopped
3/4 c Black Greek olives; pitted &
-quartered
8 oz Chevre; crumbled
3 tb Vinegar
1/3 c Olive oil
1 cl Garlic; pressed
1/4 ts Cayenne
1/2 ts Salt
Trim the green beans and cut into strips. Blanch in boiling salted water
until crisp but tender. Immediately immerse in cold water. Place the onion,
olives, and cheese in a bowl. Add the cooled beans. Mix the remaining
ingredients until thoroughly blended. Pour over the salad and mix gently,
being careful not to break up the cheese. Let stand at room temp until
ready to serve.
1 1/2 lb Green beans
1 sm Red onion; finely chopped
3/4 c Black Greek olives; pitted &
-quartered
8 oz Chevre; crumbled
3 tb Vinegar
1/3 c Olive oil
1 cl Garlic; pressed
1/4 ts Cayenne
1/2 ts Salt
Trim the green beans and cut into strips. Blanch in boiling salted water
until crisp but tender. Immediately immerse in cold water. Place the onion,
olives, and cheese in a bowl. Add the cooled beans. Mix the remaining
ingredients until thoroughly blended. Pour over the salad and mix gently,
being careful not to break up the cheese. Let stand at room temp until
ready to serve.
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