My Favorite Summer Green Bean Dish
I've served this dish hot at catered luncheons and cold on picnics. It is delicious either way!
INGREDIENTS:
1 lb. fresh green beans
2 T. salt
2 T. Extra Virgin Olive Oil
1/4 C. Fresh Raspberry Vinaigrette
four or five whole raspberries and a spring of mint for garnish
INSTRUCTIONS:
Top your green beans but never, ever tail them. 70% of the vitamins and minerals in a green bean are located in the dark green, curled end!
Bring a pan of water to a low boil and add the salt.
Add in the beans and simmer for 3 minutes exactly.
Remove and drain.
Add to a skillet with 2 T. olive oil which has been preheated to medium high.
Toss gently for two minutes. Remove to a serving dish or storage container that allows the beans to lie stretched out their full length.
Drizzle with Raspberry Vinaigrette dressing and garnish with fresh Raspberries and a spring of mint.