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Summer Vegetable Salad

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 2 cups fresh green beans
  • 3 peeled and cut into 2" long sticks carrots
  • 1/2 thinly sliced red onion
  • 1/2 cup pits removed black olives
  • 1 thinly sliced seedless cucumber
  • 1 pint cherry tomatoes
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 clove minced garlic
  • 1/4 teaspoon dried oregano

Directions

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1″ of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.

In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.