Green Bean Salad
2 pounds fresh green beans, trimmed but left whole
1/2 cup salad oil
1/4 cup red wine vinegar
3 shallots, peeled and chopped fine
1 tablespoon finely chopped parsley
pepper to taste
Cook green beans in boiling water 6-8 minutes or until crisp-tender. Don't
over cook or they will lose their crisp texture. Drain under cold water.
Wrap beans in paper towels to absorb moisture, then place in large bowl.
Blend together rest of ingredients. Pour over green beans and shake bowl
to mix in dressing.
Cover and refrigerate until ready to use.
Hint: When boiling any green vegetables, add a dash of baking soda, to
keep them looking their greenest and tasting their best.