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Snap Bean Salad

  • 1 lb. Snap Beans – cleaned and cut into 2inch long pieces
  • 1/2 c. Red Onion – very finely chopped
  • 1/4 c. Parsley – fresh, finely chopped
  • 1/4 c. Cider Vinegar
  • 1/2 c. Olive Oil
  • 1/4 c. Sugar
  • 1 T. Ketchup
  • 1/2 tsp. Italian Seasoning
  • Salt and Pepper to taste

Place beans in a large pot of boiling, salted water and cook for 3 to 5 minutes until just tender but not soft.  Drain and chill in ice water. When cooled, drain and pour into bowl. Add parsley and onion. Whisk together the vinegar, oil, sugar, ketchup, Italian seasoning and salt and pepper. Pour over bean mixture and chill. Can be kept in refrigerator for 3-5 days. This is a great way to use the extra beans from your garden.

Serves 4

Mary Ann Deeble, Tamaqua

Finalist – Snap Beans/Lima Beans/Peas
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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