Green Bean Tossed Salad
Green Bean Tossed Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. This recipe serves 9. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 211 calories, 3g of protein, and 17g of fat. Head to the store and pick up avocado, pecans, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes.
Place the beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
Drain and rinse in cold water.
In a large bowl, combine the beans, oranges and onion. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper.
Pour over bean mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add the salad greens, avocado and pecans; toss gently.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Miguel Torres Cordillera Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Miguel Torres Cordillera ChardonnayThe nose displays great aromatic complexity, revealing floral notes, peach and lychee. Fresh on the palate, with juicy acidity, and a brandy streak that is the hallmark of Limari's calcareous soils.Sublime with caviar. An ideal for partner for trout and smoked salmon, fresh seafood and all fish dishes, whether baked or in sauce.