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Raspberry Two Bean Salad with Parmesan Cheese

1 t. Dijon mustard

3 T. raspberry vinegar

3 T. olive oil

1 t. salt

1 can (14-1/2 oz.) yellow cut beans, drained and rinsed

1 can (14-1/2 oz.) green cut beans, drained and rinsed

1/2 C. minced parsley

1/4 C. slivered red onions

1 C. sliced colossal ripe black olives

1/2 C. shredded Parmesan cheese

1/4 C. minced red bell peppers

In a medium bowl, combine the mustard, vinegar, garlic, oil and salt to make a vinaigrette. Add the yellow and green beans, parsley, onions, olives, Parmesan and red peppers. Toss well. Serve chilled.

Makes 6 servings.

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