Garden Green Bean Salad

Name: Garden Green Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 16 servings.
Ingredients: 3 pounds fresh green beans, trimmed; 3/4 cup finely chopped sweet onion; 1/2 cup balsamic vinaigrette; 1/4 cup olive oil; 3 tablespoons lemon juice; 3 tablespoons snipped fresh dill; 3 tablespoons minced fresh basil; 3 teaspoons minced fresh oregano; 1 teaspoon seasoned salt; 1 cup dry roasted peanuts

When my sons were growing up, they preferred their green beans cold. So I started adding green beans to salads. This recipe is great to make in advance because the longer it marinates, the better it tastes. —JoAnn Handley, Mount Dora, Florida

Ingredients

3 pounds fresh green beans, trimmed
3/4 cup finely chopped sweet onion
1/2 cup balsamic vinaigrette
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons snipped fresh dill
3 tablespoons minced fresh basil
3 teaspoons minced fresh oregano
1 teaspoon seasoned salt
1 cup dry roasted peanuts

Directions

In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 3-5 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.
Place beans and onion in a bowl. In another bowl, whisk vinaigrette, oil, lemon juice, herbs and seasoned salt. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour.
Just before serving, sprinkle with peanuts.

Originally published as Green Beans Salad in Holiday & Celebrations Cookbook 2017