BOTTICELLO FARMS

“WE GROW OUR OWN”

209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

Easy Marinated Italian Beans
 
 Ingredients:
 1 1/2  pounds fresh green beans
 3/4 cups water
 2 cups prepared Italian salad dressing
1/2 cup lemon juice
 2  tablespoons herb vinegar
1/2  teaspoon dried basil
1/4  teaspoon pepper
1/8  teaspoon dried oregano
2  crushed garlic cloves
   
Wash the beans, trim the ends and remove any
strings.  Cover with water in a sauce pan and
cook until crisp tender.  About 10-15 minutes.
Combine dressing and next 6 ingredients in
a small bowl, whisking well.  Pour dressing
over beans; cover and refrigerate 6-8 hours. 
Serves 6.

Green Bean Salad

Ingredients:
2 pounds snap beans, 3 inch lengths, ends trimmed
boiling water, lightly salted
Dressing:
1 large sweet onion, thinly sliced
1/4 cup white wine or herb vinegar
1/2 cup olive oil
1 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 1/2 teaspoons salt
2 tablespoons fresh parsley, finely minced
3/4 teaspoon sugar

Cook the snap beans in lightly salted boiling water just
until tender, about 10 to 12 minutes. Drain in a colander
and cool for about 10 minutes. In a large bowl combine
the beans and the dressing ingredients. Mix gently.
Cover and refrigerate for at least 2 hours. Mix again
just before serving.

Mediterranean Bean Salad

Ingredients:
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 small onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. olive oil

Wash and snap beans, cut into two inch lengths.
Cook in salted water until crisp tender. Mash garlic
and salt - add lemon juice and mix well. Add other
ingredients and toss. Best refrigerated at least an
hour before serving. Tomatoes may be added as
well. 

Creamy Green Bean Salad

Ingredients:
Water
3 pounds green beans
1/2 cup mayonnaise
1/3 cup herb vinegar
1/4 tsp. salt
1 tsp. prepared mustard
1/2 tsp. pepper
1 medium red onion, thinly sliced

Heat green beans in a saucepan over high heat with
1 inch of boiling water. Bring green beans to a boil.
Reduce heat to low, cover and simmer 5-10 minutes
until beans are tender crisp; drain. In a large bowl or
dish, mix mayonnaise, vinegar, salt, mustard and the
pepper. Add green beans and onion; toss to coat with
dressing. Cover and refrigerate 2 hours to blend flavors.
Serves 8.