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How many times have you been invited to a Barbeque & been told just bring a side? You could always go for the old stand by of Potato Salad or Cole Slaw, but why not mix it up & impress with a beautiful Green Bean Salad. This always gets rave reviews, it is colorful, perfectly crisp and easy to make. This picture was from our cousins Kristin & Brandon's prewedding Barbeque. The newest Bacas (Kris & Brandon got married the day after this party) throw a fab Barbeque!
Green Bean Salad with yellow pepper, jicama & tomato
Salad:
1 pound green beans trimmed
1 yellow sweet pepper, seeded & julienned
1 medium jicama peeled & julienned
15 cherry tomatoes halved
Dressing:
1 teaspoon Dijon Mustard
1/3 cup lemon juice
1 tsp chopped chives
2/3 cup olive oil
salt & pepper
Cook beans for 7-10 minutes in boiling water, drain & place in cold water to stop cooking drain.
Add jicama, pepper & tomatoes to beans in a large bowl
Whisk dressing ingredients together, pour over beans.
Refrigerate.
Salad:
1 pound green beans trimmed
1 yellow sweet pepper, seeded & julienned
1 medium jicama peeled & julienned
15 cherry tomatoes halved
Dressing:
1 teaspoon Dijon Mustard
1/3 cup lemon juice
1 tsp chopped chives
2/3 cup olive oil
salt & pepper
Cook beans for 7-10 minutes in boiling water, drain & place in cold water to stop cooking drain.
Add jicama, pepper & tomatoes to beans in a large bowl
Whisk dressing ingredients together, pour over beans.
Refrigerate.
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