by Waverly
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A&M's Testing Notes:
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Expand2 cups French green beans, washed, trimmed, and then blanched or steamed to crisp-tender (@ 3 minutes) Ask a question about this ingredient
2 cups wax beans, washed, trimmed, and then blanched or steamed to crisp -tender (@ 3 minutes) Ask a question about this ingredient
1 15.5 oz can kidney beans, rinsed and drained Ask a question about this ingredient
1 green bell pepper, thinly sliced Ask a question about this ingredient
1 sweet onion like Texas 1015, Vidalia, or Walla, thinly sliced Ask a question about this ingredient
2/3 cups sherry vinegar Ask a question about this ingredient
1 teaspoon garlic, finely chopped Ask a question about this ingredient
1/3 cup sugar Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
3/4 cups extra virgin olive oil Ask a question about this ingredient
Combine Vegetables: In a large serving bowl, combine green beans, wax beans, bell pepper, and onion.
Ask a question about this stepMake Vinaigrette: In a small mixing bowl, combine vinegar, garlic, sugar, salt, and pepper. Whisk in the olive oil until the mixture is emulsified/fully combined.
Ask a question about this stepMarinate the Beans: Pour the vinaigrette over the beans and toss until beans are coated. Refrigerate overnight.
Ask a question about this stepServe: Let the salad come to room temperature. Toss again. Season to taste with salt and pepper and serve.
Ask a question about this stepI like this recipe, but I don't see what is especially "southern" about it; it's standard all over the midwest. My own recipe for this is nearly identical and was given to me by my grandmother, who got from her grandmother. It turns up regularly at church suppers, luncheons, and public meals of all sorts.
Looking forward to testing your recipe Saturday to serve with grilled steaks. If I can't find sherry vinegar at Whole Foods tomorrow (I'm out) could I substitute apple cider vinegar? Just remembered that Williams Sonoma always has a good house brand...
I really wasn't sure if it was an error. Was curious if the vinegar pickles them. Looking forward to making this over the holiday weekend.
Made this over the weekend and brought it to a barbecue where it was a big hit even though I accidentally added a can of pinto beans instead of kidneys. I will definitely make this again now that the green and yellow beans are really coming into season. thanks.
Thank you for pointing out my error. I have edited the recipe to include blanching/steaming the beans to crisp-tender. Crisp-tender beans taste much better than raw beans!
saved and will try soon! Do you blanch the beans first?
Dan is the founder of Kitchen Options
Good point, Captain Twist! I arbitrarily chose the name. The recipe is in the old River Road (Baton Rouge Junior League) cookbook as well as in Screen Doors and Sweet Tea by Martha Hall Foose.... as well as in our old 1970s church cookbook (Texas). I took liberties with the name, but you are right. There is nothing that defines it as particularly Southern. I think rather that it just says old-fashioned-good-stuff. And it is....especially when you use fresh beans!