This recipe didn't jump out of the Cooking Club magazine page at me, but gradually became more intriguing over time. Considering that I'd have the oven fired up to bake some Alabama BBQ chicken, a recipe for bean salad sounded like a winner. Plus the effort is minimal. I'm all about minimal effort.
12 oz. green beans, cut into 1 1/2-inch pieces
1 1/2 tbsp red wine vinegar
3/4 tsp pepper
1/2 tsp Dijon mustard
1/2 tsp coarse salt
1/4 c olive oil
1 c thinly sliced sweet onion
1 tbsp chopped fresh oregano
1 (15.5-oz.) can Great Northern beans, drained and rinsed
1 pint cherry tomatoes, halved
Place green beans in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until tender.Cool in ice water; drain.
3/4 tsp pepper
1/2 tsp Dijon mustard
1/2 tsp coarse salt
1/4 c olive oil
1 c thinly sliced sweet onion
1 tbsp chopped fresh oregano
1 (15.5-oz.) can Great Northern beans, drained and rinsed
1 pint cherry tomatoes, halved
Place green beans in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until tender.
Whisk vinegar, pepper, mustard and salt in large bowl. Slowly whisk in oil.
Stir in onion and oregano; let stand 10 minutes.
Add green beans, white beans and tomatoes; toss to coat. Serve at room temperature.
Easy, right? And it tasted pretty damn good. Rodney wasn't a huge fan, but I liked it. The beans were tender yet firm and the flavors were excellent. The onion wasn't overwhelming either, which was a good thing. Would I make this again? Absolutely.
Cost:
- green beans: $0.53
- onion: $0.48
- fresh oregano: $1.19/pack, though I didn't use anywhere near the entire pack
- Great Northern beans: $0.89
- cherry tomatoes: $0.99
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