Vegetable Salad

Name: Vegetable Salad
Total time: 40 min
Yield: 4 servings
Ingredients: 1/2 pound green beans; 3 small zucchini, about 1/2 pound, trimmed; 1 medium-size sweet green or, preferably, red pepper, about 1/4 pound; Salt to taste; 1 teaspoon Dijon-style mustard; 1 tablespoon red-wine vinegar; 1 teaspoon finely minced garlic; Freshly ground pepper to taste; 1/4 cup olive oil; 1/2 cup coarsely chopped red onion; 1 tablespoon chopped fresh basil

By Pierre Franey

Total Time: 40 minutes
Rating: 5(5)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

½pound green beans
3small zucchini, about ½ pound, trimmed
1medium-size sweet green or, preferably, red pepper, about ¼ pound
Salt to taste
1teaspoon Dijon-style mustard
1tablespoon red-wine vinegar
1teaspoon finely minced garlic
Freshly ground pepper to taste
¼cup olive oil
½cup coarsely chopped red onion
1tablespoon chopped fresh basil

Ingredient Substitution Guide

Preparation

Step 1
Trim off the ends of green beans. Rinse and drain. Cut beans into 2-inch lengths. There should be about 2 cups.
Step 2
Cut zucchini into 1½-inch-long rounds. Cut each into quarters or eighths.
Step 3
Core pepper and cut away the white veins inside. Cut pepper into strips. There should be about 1½ cups.
Step 4
Bring enough water to boil to cover beans and zucchini when added. Add salt and beans. Simmer about 5 minutes.
Step 5
Add zucchini and pepper strips and cook about 2 minutes. Drain well.
Step 6
Run vegetables under cold water to chill well. Drain.
Step 7
Mix mustard, vinegar, garlic, salt and pepper in a bowl, stirring rapidly with a wire whisk. Add oil, beating vigorously.
Step 8
Add vegetables, onion and basil to bowl and toss to blend. Serve at room temperature.