Bean Salad

Bean Salad - Make this easy summer salad rich in nutrients and taste. Warm beets and cooked crunchy beans get a tangy flavour from the vinaigrette. It is served over a bed of crisp lettuce leaves and topped off with few sprouts and slivered roasted almonds.

Recipe Ingredients

* Fresh Garden Green Beans - 1 lb
* Beets (Medium sized) - 2
* Romaine Lettuce Leaves - 10
* Sprouts - 1 tbsp
* Slivered Roasted Almonds - 5
* Wholewehat toasted Croutons toast - 1.5 slices
* Olive Oil - 2 tbsp
* Balsamic Vinegar - 1.25
* Orange Juice - 3 tbsp
* Roasted Garlic - 2.5 tsp
* Black Pepper to taste
* Salt to taste

Preparation

First steam green beans till just cooked. You can use pressure cooker also to do it. Make sure not to overdo it and beans should remain crunchy. Also cook beets, peel and cubed them.

In an airtight jar mix olive oil, vinegar, ornage juice, garlic, pepper and salt. Shake well so that ingredients are mixed properly. Chill in a refrigerator this vinaigrette.

Arrange salad greens on platter with beans, beets and sprouts. Spoon a little of vinaigrette on each salad serving. Do not drown the salad with the dressing. Use required amount judiciously so that freshness of the vegetables are maintained.

Garnish with slivered almonds and toasted croutons. Enjoy while still warm.

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