173: Green Bean Salad
I needed vegetables to go with our leftover brats and hamburgers. I decided to make the Romano Bean Salad from Cooking Light magazine, but to use green beans instead since it said that I could. It was easy and fast to make. I can’t think of any changes I made to it.
I enjoyed this. I was surprised that I liked it cold, since I normally don’t like cold vegetables. It was very refreshing, and tasted bright from the lemon and parsley. I didn’t care much for the capers in it; they didn’t add anything to the dish. I would totally make this again, without the capers – it would be particularly good for a picnic.