This week our Tasty Tuesday comes straight from the kitchen of B4BC Team Rider and Olympian Elena Hight!
“As my own personal effort to conserve our environment and support my local community I always try to shop at my local farmer’s market on Sunday’s. The organic produce is literally just picked from the local farms so everything is as fresh and scrumptious as it gets. I also just really love how it brings people together; every week I manage to meet someone fascinating and learn something new. Walking around farmer’s market this week it was clear that Fall has officially arrived and with it some of my favorite vegetables are showing up. This week I found these amazing white green beans, which became the base of this recipe.
On an everyday basis my go to meal for lunch or dinner is salad. Because of this I tend to get bored of traditional green salads with toppings. I try to mix it up with different types of fresh veggies and dressings, which is where this recipe stemmed from. I love the crunch from the fresh green beans, and mix of the mint and lemon juice!”
ELENA HIGHT’S MINTY GREEN BEAN SALAD
- 2 ½ – 3 cups white green beans (regular green beans will work too!)
- 1 small bell pepper
- ½ cup red onion
- ¼ cup almonds
- ¼ cup sundried tomatoes
- 1 lemon
- 2-3 garlic cloves
- ¼ cup fresh mint leaves
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon white balsamic vinegar
- ½ teaspoon (or to taste) fresh ground pepper
- ½ teaspoon (or to taste) salt
Wash all of the produce.
Remove the ends of the green beans and chop them in half
Place in a bowl.
Mix the juice of the lemon, olive oil, and white balsamic vinegar in a small bowl
Add to the green beans and let marinate
Chop up the rest of your veggies
Mince the garlic and sliver the almonds
Chop the mint so that the flavor in it comes out
Add veggies, garlic, mint, and almonds to the green beans
Toss and add salt and pepper
Check out Elena’s bio here: B4BC Team Rider Elena Hight