My mother, Clara Ruth Castleberry made this refreshing vegetable salad quite often in the summer. I still remember when I was a kid, mom sending me out to the garden to pick fresh green beans for this delectable salad. As an adult, I eagerly anticipate the arrival of green beans in our garden so I can make it for Sparky and myself. If you do not have access to fresh green beans, frozen will work just fine. I did not intend to write up the recipe as I was just making dinner the other day, but hubby could not stop eating it and kept repeating, “Boy, this is good!” I only took a couple of photos but I think you’ll get a good idea of what it looks like. To me it looks mouthwatering good!
Are you looking for something new to make for your 4th of July celebration? Well, look no further!
Clare's Green Bean Salad
Ingredients
- 2 cups green beans cut into 1 inch pieces
- 1 cup Celery sliced
- 1/2 cup sliced radish
- 2 Eggs hard boiled and cooled
- 4 Green Onions sliced
- 4 oz dried salami cut into narrow strips
- 4 Tbsp Salad Oil
- 3 Tbsp cider vinegar
- 1/2 tsp dry mustard powder
- 1 tsp Salt
- 1/8 tsp ground Black Pepper
Instructions
- Cook green beans in a little salted water just until barely tender, about 5 minutes. Drain and cool. Place all ingredients into a medium size bowl and gently stir until well combined. Cover and refrigerate at least one hour until well chilled.
- Thanks for stopping by today friends! Wishing you all a safe and happy Independence Day celebration with family and friends. I hope you are all enjoying your journey through summer! Be sure to stop by my website and leave me a comment. I do love hearing from you all. Journey on! Hugs and much love from me, Karen, TJG
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