Green Bean Salad

Devour! You can obviously make this without bacon, if you so desire.

All of my favorite recipes are originally made by my favorite chef, my mama. My mother is hands down the most inventive, creative, and talented chef in the kitchen (among many other traits and accomplishments). And this green bean salad has been in her repertoire for years, and as a result has become one of my go-to-salads. It is fresh, easy, healthy, and good in any season. Enjoy!

Ingredients:

Ingredients

*  1 or 2 pounds of green beans

*  1 onion

* 2 or 3 slices of bacon

* 2 big tomatoes or several cherry / grape tomatoes

* olive oil

* lemon

* salt and pepper

Directions:

* De-stem all of the green beans

Green beans

* Dice the onions, chop the tomatoes

Peel and chop.

Peel and chop.

* Sautee the onions

Gives flava flave.

Gives flava flave.

* Cut the bacon into pieces and fry it up!

bacon

(or you can fry the bacon FIRST and then use the grease of the bacon to fry the onions...)

(or you can fry the bacon FIRST and then use the grease of the bacon to fry the onions…)

* Blanch the green beans, making them as mushy or as crunchy as you prefer.

Drain them after.

Drain them after.

* Put all ingredients together in bowl, mixing them around.

Add parsley at top and mix all together.

Add parsley at top and mix all together.

* Make dressing

Equal parts lemon, olive oil, and vinegar.

Equal parts lemon, olive oil, and vinegar.

* This salad tastes good immediately when cooked, or even for leftovers. The dressing soaks in more with time, and adds a richness and intensity to the salad.

Devour! You can obviously make this without bacon, if you so desire.

Devour! You can obviously make this without bacon, if you so desire.

YUMMMMM. I can’t wait to eat this salad! And I can’t wait to be back in Oregon this summer to eat my mother’s cooking for every meal, for every day, for the whole summer! Win win win! Have a great weekend.

Anika Yael Natori, aka, The Josie Girl

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