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Green Bean and Tomato Salad
Amazing cold side for summer time with great color! I used green beans and asparagus, but be careful the green beans take longer to cook. I also added a little white vinegar and a pinch of sugar. After the chilling part, I threw some sliced almond in for a good chrunch. This went over very well at our holiday dinner and the leftovers work will mixed with tortalini or pasta in general. PS: Don't skip the celery, it helps blend the onion with the greens.
8 users found this review helpful
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Reviewed On:
Apr. 16, 2010
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