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
- 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
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