We all love fruits and vegetables and can not seem to get enough of them.
This salad is easy and flavorful. Goes with so many main courses. Eat it for lunch or supper. One pound fresh whole green beans (rinse, snip ends), blanch in hot salted water 3 minutes, transfer to an ice bath to stop cooking process. You will need 2 Roma tomatoes diced and add into a large mixing bowl, one cup cubed cooked chicken (I used leftover). Remove green beans from ice bath and dry on paper towels. Add them into the mixing bowl. Add 1/2 teaspoon ground oregano, basil, onion powder, salt and black pepper to taste when serving. Stir gently. Cover with plastic wrap and refrigerate.
I like to make a light vinaigrette dressing while the salad is chilling in refrigerator, get out a small bowl and whisk in 3 tablespoons Pure Extra Virgin Olive Oil, one lemon for juice, pinch of sea salt and black pepper, whisk well. Drizzle over salad, toss gently and return to refrigerator for 20-30 minutes. Note: This is a very light dressing and I do not saturate the salad with it.
Hope you enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser. Cook.