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green-bean-and-tomato-salad-1101.json
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green-bean-and-tomato-salad-1101.json
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{
"directions": [
"Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh under cold water; drain well. Transfer to large bowl. Combine mustard and vinegar in small bowl. Gradually whisk oil. Mix in shallots. (Can be prepared 1 day ahead. Cover beans and dressing separately. Refrigerate beans; let dressing stand at room temperature.) Mix dressing and tomatoes into beans. Season to taste with salt and pepper."
],
"ingredients": [
"3 pounds green beans, trimmed, cut into 2-inch pieces",
"3 tablespoons country-style Dijon mustard",
"1/4 cup Sherry wine vinegar",
"2/3 cup olive oil",
"1/3 cup minced shallots",
"2 1-pint baskets cherry tomatoes"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Salad",
"Bean",
"Tomato",
"Side",
"Freeze/Chill",
"No-Cook",
"Fourth of July",
"Picnic",
"Vegetarian",
"Quick & Easy",
"Summer",
"Winter",
"Chill",
"Healthy",
"Vegan",
"Shallot"
],
"title": "Green Bean and Tomato Salad",
"url": "http://www.epicurious.com/recipes/food/views/green-bean-and-tomato-salad-1101"
}