Tied Bean Salad
Recipe courtesy of
Mary Sue Milliken
and
Susan Feniger
- Total:
- 30 min
- Prep:
- 30 min
- Yield:
- 6 servings
- Level:
- Easy
Ingredients
Directions
Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing from Thai Melon Salad.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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