String Bean Casserole Salad
Ingredients(7)
kosher salt, as needed
green beans, trimmed and cut into thirds
1 pound
red bell pepper, seeded and sliced
1
apple cider vinegar
½ cup
dried porcini mushrooms
2 ounces
¼ cup
french-fried onions (recommended French’s®)
½ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Bring a large pot of salted water to a boil, add greens and bell peppers, and cook until bright and still crisp, about 3 minutes.
- 2
Use a slotted spoon to transfer the green beans and pepper to a large bowl filled with ice water. When cool, drain and move to a paper towel-lined baking sheet; pat dry.
- 3
In a small saucepan over medium heat, combine 2 cups water, vinegar, mushrooms and 1 teaspoon salt, stirring to dissolve the salt; cover and cook for 15 minutes. Remove pan from heat and let rest, covered, for another 15 minutes.
- 4
Drain mushrooms well and add them to a large bowl, along with the green beans, peppers and dressing. Toss and serve with fried onions sprinkled over the top.
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