Dishin’ With Denise… A String~Bing Bang… Salad

Trust me! Not stringing you along… I DO DECLARE!  This delicious Italian Summer Salad is a long time favorite in my family. My kids just call this “Nana’s String Bean Salad.” My dear mother graced our backyard picnic table during most of our summer time meals with this tasty, vitamin packed recipe. This is a salad without mayo; making it perfect for traveling with you to the beach, a picnic or any outdoor gathering. Bring out your “Independence Celebration Salad!” It really holds up well in the heat and can be served cold or room temperature. Dressed with olive oil, vinegar and fresh seasonings that coat farm fresh string beans, ripe tomatoes, red onion and potatoes. My mother truly knew how to cook seasonally – always seizing the moment at farm stands, farmer’s markets and everywhere fresh produce was available during the season’s bounty. This is a simple and easy salad to prepare and refrigerate until needed, as the flavors will marry and make it even more flavorful! Happy 4th of July! xoxo ~ Dishin’ With Denise

Depending on the size of your crowd:  
Use 1 1/2 lbs. of fresh string beans, 
small red potatoes, 
ripened cherry or heirloom tomatoes diced or sliced, red onion sliced very thin 
   (or shallots sliced very thin for a milder flavor)
1/3 cup of extra virgin olive oil
1/3 cup of a good red wine vinegar 
Sea salt and fresh black pepper to taste
Fresh or dried oregano
Fresh chopped chives
Lemon ~ thyme (optional)
1 cup ice cubes

Cook potatoes until fork soft in boiling water for approx… 8 minutes (if using red, can keep the skin on). Add string beans to same pot for 8 -10 more minutes. Drain in colander and place into salad bowl, immediately cover with ice cubes and let melt. Dress with olive oil and vinegar to taste. When cool, add tomatoes and seasonings to taste. Refrigerate until the crowd has gathered! Enjoy! (Photos: Compliments of my Daughter-in-law Heather. Thank You for delighting in my family recipes!)