Green Bean Salad

Ingredients

• young, tender beans
• a good sized onion
• French dressing

Method

1. 1

   String beans, break into small pieces, and cook in salted water with a bit of soda.

2. 2

   Mince onion, tie in a napkin, and plunge into boiling water.

3. 3

   Mix chopped onion with cooled beans and set aside.

4. 4

   Serve beans in a salad bowl with French dressing on crisp lettuce.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 92. The excerpt below is the record exactly as published.

Green Bean Salad This is always a very agreeable salad, and young, tender beans are the best for it. String the beans, break them into small pieces and cook them in salted water to which has been added a tiny bit of soda; mince a good sized onion and tie it in the corner of a napkin and plunge it into boiling water for a moment, then squeeze out the water at once; when the beans are cool, mix the chopped onion with them and set aside in a cool place until wanted; when about to serve, place the beans in the salad bowl and pour over them the French dressing

Cook this with the app: pantry check, scaling, and the assistant.