Summer Vegetable Salad

By Paula Deen

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23 reviews • 0 questions

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

2 cups fresh green beans
3 peeled and cut into 2" long sticks carrots
1/2 thinly sliced red onion
1/2 cup pits removed black olives
1 thinly sliced seedless cucumber
1 pint cherry tomatoes
1/3 cup extra virgin olive oil
2 tablespoons tarragon vinegar
1 tablespoon Creole mustard
1/2 teaspoon Worcestershire sauce
1 clove minced garlic
1/4 teaspoon dried oregano

Directions

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1″ of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.

In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

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Reviews (23)Questions (0)

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Ginnia

August 03, 2015

It sounds delious

Phyllis Rasmussen

August 11, 2013

God Bless You Paula! Let he who is without sin cast the first stone... Shame on Food Network and the media. Love ya, Phyllis

Sue Kelly

July 15, 2013

Years ago when I was working home-care One couple I worked for taught me a lesson. The wife came out to watch me cook their dinner. Suddenly she said. " I don't understand it." I asked what don't you understand. She said you look like you actually enjoy cooking. I said yes. She had grown up in a home where they had a cook as part of the household staff. It was that day that I realized that being a good cook is a gift that not everybody has. My Maternal grandmother came from Sweden and worked as the cook for the Bristol Family ( owners of the Bristol Co. who made instruments for ships) My Paternal Grandmother managed the School Cafeteria in Bolton until she retired at the age of 76. They wanted to have her leave her recipes to the school but she did not . She felt the staff had made it for years and should be able to jot it down from memory. There was a woman in our church named Mary who told everyone at church that Sue Smith is something. You could give her a bag of dirt and make a delicious meal of it. Well we know that's not true but you can see what's on hand and make a good meal of it.

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