Green Bean Salad

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greenbeans

Green Bean Salad

Gluten-free, lactose-free, FODMAP friendly

This salad can be dressed up with other ingredients or kept simple and digestible, and it travels well.

Ingredients

  • ½ lb green beans, fresh or frozen
  • Extra-virgin olive oil to taste (optional: a touch of garlic-infused olive oil)
  • Freshly snipped chives, basil, parsley, or whatever herbs you have on hand

Instructions

  1. Snap beans into 1” lengths. I prefer snapping to slicing, because fewer seeds escape from the beans if they’re snapped.
  2. Steam beans to desired doneness.
  3. Transfer cooked beans to a serving bowl. Toss with olive oil. Cool slightly, then sprinkle with herbs. Chill.
  4. Feeling fancy? Garnish the bowl with a sprig of basil or parsley and a lemon wedge.

 

Optional additions:

Toasted seeds or nuts, other cooked vegetables, bacon bits, or a bed of lettuce.

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