UCLBS Recipes

T's Bean Salad

green and wax beans, cut into 2 inch pieces and steamed until just tender
3 stalks celery - destrung if necessary - and diced finely
1 large red or vidalia onion, sliced as thinly as possible
1 red and 1 yellow bell pepper, peeled, seeded, and diced finely

Dressing:

Juice of one lemon (you can also use vinegar if you like)
Vegetable oil equal to two times the lemon juice (I use sunflower oil - olive oil is too heavy)
1 clove crushed garlic
1/2 teaspoon dijon mustard
salt & pepper to taste (the beans can use alot of salt)
1/2 teaspoon of honey

Mix all ingredients together while beans are still warm and let stand for 1 hour, then refrigerate. Like all things marinaded, this tastes better the next day.