Roasted Green Bean Salad Tuesday, June 19, 2007


2 lbs fresh green beans
3 TBSP olive oil (divided)
3/4 tsp salt (divided)
2 TBSP vinegar
1 1/2 tsp Dijon mustard
2 TBSP fresh dill (or 2 tsp dried dill weed)
1 1/2 tsp sugar
1/4 tsp pepper


Break tips off beans and string if necessary. Do not break. Toss beans with 1 TBSP oil and ½ tsp salt. Spread in a single layer in an ungreased flat pan. Roast, uncovered, at 400 deg for 30 to 40 minutes or until beans are tender and lightly browned. Stir a couple of times while cooking. Whisk together the remaining ingredients until mixed. Transfer hot beans to a serving bowl and pour oil and vinegar mixture over. Toss lightly to coat and serve hot.

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