String Bean And Fennel Salad Recipe

String Bean And Fennel Salad Recipe

  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 2 cups thinly sliced fennel bulb
  • 1 small red onion, thinly sliced
  • 2 teaspoons minced fresh dill
  • Kosher salt and freshly ground pepper
  1. Cook beans in a large pot of boiling salted water 5 minutes, or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain.
  2. In a large bowl, whisk oil, vinegar, and garlic. Add beans, fennel, onion, and dill. Toss and season with salt and pepper to taste.
  3. Cover and chill at least 1 hour in refrigerator, or up to 6 hours. Serve cold or at room temperature.
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