LB - Orthopaedic Specialists of Central Arizona

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Chino Valley Review | Chino Valley, Arizona

home : features : features February 6, 2016

7/30/2014 7:07:00 AM
Chino Cooks
Chino Cooks: Green beans ripe for harvesting into dill vinaigrette salad
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Diane DeHamer
Feature Writer

Gardeners are starting to harvest their fresh veggies from their gardens, so I will be trying some new recipes using my garden vegetables, too.

Green bean salad is a different but delicious way to fix these beans. This dill vinaigrette brings out the fresh-picked flavor of the beans.

Roasted Green Bean Salad

1 pound fresh green beans, (trimmed)

4 tablespoons olive oil, (divided)

1 teaspoon salt (divided)

2 tablespoons wine vinegar

2 tablespoons chopped dill weed

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons sugar

1/2 teaspoon pepper

Preheat oven to 400 degrees. In a large bowl toss beans with 2 tablespoons oil and 1/2 teaspoon salt. Transfer onto an ungreased baking pan and roast 35-40 minutes or until beans are tender and lightly browned, stirring occasionally.

In a separate bowl whisk vinegar, dill, mustard, sugar, pepper and the remaining oil and salt until blended. Toss beans and vinaigrette, and serve.

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