Napa bean salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1½ | pounds | Green beans |
| 1 | small | Red onion; finely chopped |
| ¾ | cup | Black Greek olives; pitted & quartered |
| 8 | ounces | Chevre; crumbled |
| 3 | tablespoons | Vinegar |
| ⅓ | cup | Olive oil |
| 1 | clove | Garlic; pressed |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
Directions
SAN FRANCISCO ENCORE
Trim the green beans and cut into strips. Blanch in boiling salted water until crisp but tender. Immediately immerse in cold water.
Place the onion, olives, and cheese in a bowl. Add the cooled beans.
Mix the remaining ingredients until thoroughly blended. Pour over the salad and mix gently, being careful not to break up the cheese. Let stand at room temp until ready to serve.
Author - Junior League of San Francisco, CA
Related recipes
- Another bean salad
- Cold bean salad
- Corn and bean salad
- Fast bean salad
- Four bean salad
- Garden bean salad
- Mexican-bean salad
- Napa cabbage salad
- Napa salad
- Nappa cabbage salad
- One bean & corn salad
- Orange bean salad
- Pantry bean salad
- Pasta bean salad
- Quick bean and rice salad
- Snappy bean salad
- String bean salad
- Tied bean salad
- Tossed bean salad
- White bean salad