Miss Gayle’s Southern Green Bean Salad

I do not know who Miss Gayle is, but I do know that she sure makes a wonderful green bean salad.  This is a recipe that I copied from a little cookbook of my mom’s called Wesson Down-Home Cooking.  The green beans I used in this salad were some of the nicest, freshest green beans I’ve ever had.  They came from the Hutterites, just like the potatoes I used in my ham and cheese potato bake a little while back.  This year is the first time I’ve gotten the opportunity to buy their produce, and let me tell you, they’ve made me a huge fan.  I’ve got a pile of their potatoes in the bin under my microwave cart, and a bag of yellow wax beans in the fridge.  I’d better get cookin!

You can serve this salad warm, but it really is best if you refrigerate it for at least a few hours to let it marinate.  Enjoy!

Miss Gayle’s Southern Green Bean Salad

Ingredients:

• 1/2 cup chicken broth
• 1/3 cup vegetable oil
• 1/3 cup white wine vinegar
• 1 Tb Dijon mustard
• 1 1/2 tsp salt
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 1 1/2 tsp fresh dill
• 1 1/2 tsp fresh parsley
• 2 lbs fresh green beans

Directions:

Steam grean beens until crisp-tender.  Set aside.

In a large bowl, whisk together all remaining ingredients.  Add the green beans and stir well to make sure they are all coated.  Refrigerate at least 2 hours.

This recipe is linked to:

• Recipe Swap Thursday at Prairie Story