Vidalia Green Bean Salad
2 cups (about 8 ounces) fresh green beans and/or yellow wax beans
2 cups thinly sliced Vidalia onions (about 12 ounces)
2 tablespoons chopped fresh cilantro
1/3 cup raspberry vinegar
3 tablespoons peanut or vegetable oil
2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups Boston lettuce, torn in bite-size pieces
1/2 cup chopped roasted peanuts
Fill a medium saucepan 3/4 full of water; bring to a
boil. Add beans, cook until nearly crisp-tender 2 to 3
minutes. Drain; rinse under cold water until beans are
cool. Cut in half lengthwise, then in 1-inch pieces.
Place in large bowl along with Vidalia¨ onions and
cilantro; set aside. In the same saucepan, combine
vinegar, oil, sugar, salt and black pepper. Cover and
refrigerate until cool, about 1 hour. On 4 serving
plates arrange lettuce. Using a slotted spoon place
onion mixture over lettuce; drizzle slightly with
vinegar mixture. Sprinkle with peanuts. Yields 4
servings.
Recipe courtesy of the Vidalia® Onion Committee
Note: You may substitute white wine vinegar if
raspberry vinegar is not available.
Nutritional Information Per Serving:
Calories 226 / Protein 7.2g / Carbohydrates 17.8g /
Fat 15.9g Cholesterol 0mg / Fiber 4.9g / Calcium 69mg
/ Iron 1.4mg / Sodium 486mg
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