We had some fresh green beans on hand and as I was snapping them to size I decided to use them in a cold salad. It was easy enough, just dump the beans into a big pot of salted boiling water to blanch them, these took about five minutes. Plunge the drained beans into an ice water bath to stop them cooking then drain them well and set them aside-covered in the fridge would be perfect.
I collected some grape and cherry tomatoes from the patio to go with the beans. A vinaigrette of your choice is the dressing. I made one with olive oil, white vinegar and honey Dijon mustard. I added chopped green onions, a finely diced red jalapeno, a splash of sesame oil, a smashed and minced clove of garlic, and salt and pepper. Toss the tomatoes and beans with the dressing when serving at the table.
BBQ ribs and roasted potatoes rounded out dinner today.