EARLY SUMMER GREEN BEANS

June 12, 2014
(Pareve)

2 pounds fresh green beans, trimmed
2 tablespoons fresh finely chopped shallots or red onion
1 tablespoon finely minced garlic
2 tablespoons sliced sun-dried tomatoes, softened
2 tablespoons toasted pine nuts, optional
scant 1⁄4 cup balsamic vinegar
1⁄4 cup extra virgin olive oil

Place cleaned string beans in a large saucepan. Fill with enough water to cover beans and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes. Drain and let cool. In a bowl, stir together the shallots, garlic, sun-dried tomatoes, balsamic vinegar and oil. Pour over green beans. Scatter pine nuts on top. Cover and refrigerate at least a few hours or overnight. Serve cold. 8 servings.

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