This past Sunday was a gorgeous spring day, and the warmth and sun were begging for this colorful salad. It’s crisp, flavorful, and my all time favorite way to eat string beans. Here’s how you make it!
3 tbsp olive oil
dash of white balsamic vinegar
package of string beans
1/3 red onion
Whisk olive oil, lemon juice, white balsamic and sea salt. I used a seasoned sea salt – so feel free to add your favorite spices and herbs in this step.
Add washed string beans to boiling water and cook until just fork tender. Drain and add to an ice bath to stop cooking and preserve the green color.
Thinly slice red onion and chop the tomatoes. Combine those with the green beans and toss with the vinaigrette.
Oh man, I love this salad. And did you see how easy it was to make?! There’s nothing to it!
What are your favorite spring salads? I get so sick of lettuce, so any fun suggestions are welcome!
I also served it with some ravioli to support #NationalRavioliDay – but more on that tomorrow. Stay tuned!