* Exported from MasterCook * Marinated Green Bean Salad (June) Recipe By : Jane Rubey , 1996 Serving Size : 6 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Fresh green beans -- - washed and trimmed 8 oz Young zucchini -- - washed and trimmed 8 oz Red bell pepper -- roasted 3 tb Balsamic vinegar 1 tb Extra virgin olive oil 2 cl Garlic -- sliced 1 Anchovy -- minced 1 tb Parsley -- minced 1/2 ts Salt Freshly ground pepper 6 lg Lettuce leaves Steam whole beans and squash until just tender, about 6 minutes. Plunge into cold water to stop cooking. Cut beans on diagonal into 2" lengths. Cut zucchini into 2" sticks, about as big around as green beans. Remove char, seeds and stem from pepper and cut into 2" strips. In a medium bowl, mix together vinegar, oil, garlic, anchovy, parsley, salt, and pepper. Add vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves to serve, drizzling any remaining marinade over the top. Yield: 6 Servings Copyright(C) 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved - - - - - - - - - - - - - - - - - -