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Mango-Peach Death Wings
by patiodaddio
The heat for these bad boys comes from a habanero BBQ seasoning, and they are slathered with a silky sweet and slightly tangy glaze of mango-peach pepper jelly and melted butter.
Banana Muffins with Cream Cheese Kisses
My favorite banana muffins, this time topped with cream cheese kisses. Mwah!
Chimichurri Sauce/Marinade
A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
Almond-Pear Galette
A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
by ivoryhut
Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
Mediterranean Veggie Sandwich
by azestybite
My version of my favorite sandwich from Panera Bread: their Mediterranean Veggie.
Crispy Curry Roasted Broccoflower
by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Roasted Tomato Soup with Parmesan Crisps
by Bev Weidner
Quick, quick, quick roasted tomato soup. This is love.
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Salads — Main Dish Salads
Recipe
Green Bean Salad
by ninjaeema on July 20, 2009 in Main Dish Salads, Salads
Recipe Description
Green bean, tomato, and mozzarella salad served cold.
Preparation Instructions
Saute garlic in some olive oil for about 2 minutes and then add the green beans.
Saute the beans for another 2-3 minutes and then set aside to cool.
Once the beans are cool, mix everything together and add salt and pepper to taste.
I like a 1:3 ratio between the oil and vinegar, but you can play with the amounts depending on what you like.
Ingredients
- 6 cloves Garlic, Minced
- 2 pounds Green Beans, Trimmed, Halved, And Steamed For About 4 Minutes
- 2 packages Cherry Tomatoes, Halved Or Quartered
- 1 pound Fresh Mozzarella, Cubed
- 1 whole Purple Onion, Finely Diced
- 1 bunch Fresh Basil, Chopped, You Can Use As Much As You Like
- Red Wine Vinegar, To Taste
- Extra Virgin Olive Oil To Taste
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