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Yellow Bean Salad


1 and 1/4 cup of yellow beans ends trimmed and cut into 1 inch pieces

¼ cup of thin sliced white onion

¼ cup of thin sliced celery

¼ cup of thin sliced green pepper


1 tbsp fresh parsley minced

1 tsp fresh oregano minced

1 tbsp fresh basil minced

2 tbsp white vinegar

2 tsp olive oil

¼ tsp cayenne pepper

½ tsp salt

½ tsp pepper


Wash dry and slice beans, onion, celery, and green pepper. Place in a sealable bowl or bag. Whisk together parsley, oregano, basil, vinegar, oil, cayenne, salt and pepper.

Pour over vegetables and toss well. Seal and mix occasionally while chilling in the refrigerator. Excellent side summer salad.

Tip: If you prefer a more tender bean, place beans in a small pot of boiling water and boil for 5 minutes.

Remove from heat and immerse in an ice cold bath water. Rinse, drain, and dry before using.

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