"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato
Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.
Recipe courtesy Rachael Ray and Elsa Scuderi
Recipe courtesy of Food Network Kitchen