Thursday, November 11, 2010

Chilled Green Bean Salad

I enjoyed this salad on a hot Phoenix summer evening during my friends' and my weekly "family dinners." Really it was just an excuse to eat, drink and spend time together while our children, all of them under 3, entertained one another. Anna, a professional baker by trade, made this salad that evening and it was love at first bite. It's the perfect side dish when you're bored with everyday mixed greens. Enjoy!
Serves 4-6

1-2 pounds fresh green beans, ends trimmed
juice of 1 lemon
3 tablespoons prepared hummus
1 tablespoon extra virgin olive oil
1 roma tomato, diced
1/4 of a small red onion, sliced thinly
sea salt
freshly ground black pepper

Blanch the green beans in a large pot of salted boiling water for 3 minutes or until they reach the desired tenderness. You still want a lot of crunch and snap. Drain and then plunge into an ice water bath immediately. Allow to cool completely and then drain once again.

Place the beans in a serving dish and douse with half of the lemon juice. Garnish with tomatoes and red onions.

Whisk together the hummus, olive oil and the remaining half of the lemon juice in a liquid measuring cup. Drizzle over the top of the salad and season to taste with sea salt and freshly ground black pepper.

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