Summer Recipes From FLIP’s own Foodie, Amelia…
Week 1: Green Bean Salad
This dish is super easy to make, even better to eat and will really step up your game at the old backyard barbecue! Most of these ingredients you could find right now at your local farmer’s market for an even fresher twist.
Ingredients:
– 3-4 lbs of green beans (cleaned and snapped )
– 1 pint of cherry tomatoes (left whole)
– Sliced red onion (I used about half)
– Olive oil
– Balsamic vinegar
– Salt & Pepper
Directions:
Clean and snap the beans – toss with olive oil, salt & pepper. Throw into a grill basket and cook on the grill for 15 minutes. Add the tomatoes & onions to the basket for a few more minutes. Remove and sprinkle on balsamic, salt & pepper
Let cool. Or serve hot. Either way, enjoy. It’s great as a side dish, makes wonderful leftovers and is a refreshing choice for packing your lunch during the week. We like to make this with some grilled chicken breast on Sundays and use the leftovers to pack in our lunch!