Asparagus and Green Bean Salad

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incredible fresh and different

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One of the dishes I made for our family Memorial Day Cookout. Made with frozen wax bean and green bean combination and fresh asaparagus. I blanched the asparagus and then added the frozen beans. Drained right away. Everyone liked this very much. Will have to double the recipe next time!

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Very tasty and fresh for springtime. I didn't have parsley, but I'm sure that would add to the freshness factor. I also used grape tomatoes (halved and just put them and feta on top.

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Tastes like "spring" -- light and refreshing.

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this is awsome!! such a good salad for summer. i didn't use the parsley(didn't make a difference and insted of parm cheese use feta,or a garlic feta. fantastic. and i made a vinegrett dressing of the juice from 1 lemon(grate the rhine also1/2c white wine vinegar and olive oil(about 1/3 c took it to a much higher level, you can tweek this recipe soooo many different ways

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Excellent, healthy tasting and easy.

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Simple and delicious! Yum-o!

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I was looking for a recipe to use up my asparagus and green beans and I didn't want to heat up the house on a hot summer day. This was the perfect recipe. I will add this to my repertoire of cold salads to bring to picnics.

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I made this for Easter and it was a huge hit. In fact, I've been asked to make it again for Mother's Day! To make it easier on myself, I didn't make the dressing from scratch. Instead I just purchased a Champagne Orange Muscat Vinegar and mixed it with some EVOO and salt. Pour that on top of the veggies, top with feta and you're done. Very easy and it got lots of raves.

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I made this as a side for Easter brunch and it was a hit! It can actually be a meal in itself (with some crusty Italian bread - Yum!. I'm making it again this week. I think I'm hooked! By the way, the husband loved it too!