Saturday, September 14, 2013
Green Beans and Red Peppers - Weekend Recipe
No, I am not rushing Christmas, I just thought since the garden is still producing for a few more weeks this would be a great recipe to use some of that bounty!
Green Bean and Red Pepper Salad
1 lb. green beans, steamed
1 large red pepper, thinly sliced
½ cup olive oil
3 Tbls. lemon juice
1 tsp. lemon balm (or lemon verbena)
½ tsp. dry mustard
½ tsp. paprika
½ tsp. granulated onion
Place beans and peppers in a serving dish. In a separate bowl, whisk together olive oil, lemon juice, lemon herbs, mustard, paprika and salt. Toss with beans and peppers. Refrigerate for 30 minutes before serving.