Citrus Green Bean Salad
Garden-fresh green beans get a citrus-balsamic bath for a refreshing picnic salad. Just before serving, garnish with sliced orange segments.
2 pounds green beans, trimmed, cut into 1-inch pieces
1/2 cup orange juice
1 tablespoon grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon granulated sugar
1 teaspoon coarse-grain mustard
3/4 teaspoon salt
1/2 cup olive oil
1/2 cup finely chopped red onion
Freshly ground black pepper, to taste
- In a large saucepan cook the beans in boiling water to cover until just crisp-tender, about 3 minutes. Drain and set aside.
- In jar with a tight-fitting lid, shake together orange juice, zest, vinegar, sugar, mustard, salt, oil, onion and pepper.
- Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.
Makes 8 servings.
Recipe provided courtesy of National Pork Board.