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Bean Salad with Citrus Juice and Hot Sauce
Recipe courtesy Rachael Ray, 2007
Show:  Food Network Specials
Episode:  Rachael Ray's Open House
Salt
2 pounds store-bought, trimmed fresh green beans or mix yellow wax and green beans, coarsely chopped on an angle
1 orange, juiced
1 lemon, juiced
1 tablespoon hot sauce
1/4 cup extra-virgin olive oil
Freshly ground black pepper

Fill a high sided skillet with 1 inch of water and bring to simmer. Liberally salt the water. Add beans and cook 3 to 4 minutes. Drain and cool under running cold water.

Whisk juices and hot sauce together in a shallow salad bowl and stream in olive oil. Add beans and toss to coat. Season the beans with salt and pepper, to taste.

Other Recipes from this Episode
Bloody Johnny's
Chorizo Egg Cups
Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice
Charred Bread with Garlic and Tomato
Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds
Caramelized Onion, Mushroom and Goat Cheese Tart
Judy's Salmon Dip
Fleur's Chocolate Chunkies

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 8 servings

  Rachael Ray
User Rating5 Stars
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