Napa bean salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 1½ | pounds | Green beans |
| 1 | small | Red onion; finely chopped |
| ¾ | cup | Black Greek olives; pitted & quartered |
| 8 | ounces | Chevre; crumbled |
| 3 | tablespoons | Vinegar |
| ⅓ | cup | Olive oil |
| 1 | clove | Garlic; pressed |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
Directions
SAN FRANCISCO ENCORE
Trim the green beans and cut into strips. Blanch in boiling salted water until crisp but tender. Immediately immerse in cold water.
Place the onion, olives, and cheese in a bowl. Add the cooled beans.
Mix the remaining ingredients until thoroughly blended. Pour over the salad and mix gently, being careful not to break up the cheese. Let stand at room temp until ready to serve.
Author - Junior League of San Francisco, CA