Recipe: Sweet Vidalia Green Bean Salad

SWEET VIDALIA GREEN BEAN SALAD

2 cups (about 8 oz.) fresh green beans
2 cups thinly-sliced Vidalia onions
2 Tbsp. chopped fresh cilantro
1/3 cup raspberry vinegar
1 Tbsp. peanut or vegetable oil
2 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground black pepper
TO SERVE:
4 cups Boston lettuce in bite-size pieces
4 Tbsp. chopped roasted peanuts

Fill a medium saucepan 3/4 full of water and bring to a boil. Add beans and cook until nearly crisp-tender, 2-3 minutes.

Drain the beans and rinse under cold water until beans are cool. Cut in half lengthwise, and then in 1-inch pieces. Place in a large bowl along with Vidalia onions and cilantro and set aside.

In the same saucepan, combine vinegar, oil, sugar, salt and black pepper. Bring the liquid to a boil over medium-high heat and pour over the reserved onion mixture. Cover and refrigerate until cool, about 1 hour.

Arrange the lettuce on four plates. Using a slotted spoon, place the onion mixture over the lettuce and drizzle lightly with the vinegar mixture. Sprinkle with peanuts.

Servings: 4
Source: the American Institute for Cancer Research