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 1.  Pasta/Green Bean Salad

Source:  Moosehead, New Classics, pg. 256
Note:  This cook prefers fingerling potatoes.  See below for cooking the green beans; then use only enough balsamic vinegar for taste.

2	cps cherry tomatoes (skip if using potatoes)
2	cps cut green beans
¼-1/2	cp cooked pasta  (or fingerling potatoes:  Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. [About 10 minutes]    Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.)

¼	cp minced fresh parsley
2	T fresh basil
½	cp minced onions
I	garlic clove, pressed
¼	cp chpd black olives
¼	cp virgin olive oil
Salt & pepper
2	t balsamic vinegar

½	cp  Feta ch

1.  Cook pasta & beans together.  When salted water boils, stir in pasta, cook 2-3 minutes.  Add green beans and cook 8-10 minutes, till both cooked.  I cut my fingerlings in half and roast in 400° oven with olive oil, chile powder, and kosher salt till browned.

2.  Combine herbs, onions, olives, oil, salt/pepper, vinegar.  

3.  Add tomatoes & toss.

4.  Add pasta/potatoes and beans & toss.

 2.  This is from so far back I can't remember the sources listed below.

Note:  When local farmer's markets are carrying fresh-picked green beans and
potatoes, use them in this recipe.  It makes a difference!   Four of my old
recipes reflect the different ways to make a green bean-potato salad, each containing some
basic ingredients.  One resembles an antipasto salad, one epicurious.com
recipe (called "Salad Nicoise") contains shrimp, scallops, and anchovies. 

The Soho Antipasto from Playboy Magazine has no potatoes, but
the green beans are served with green and black olives, mozarella cheese, and pepperoni
and an herbal vinaigrette. It calls for a garnish of anchovies, marinated artichoke
hearts, and chicory leaves. 

This recipe compiles the base ingredients into a mixture that could go either way.
  The epicurious.com lime vinaigrette below was  used
to marinate fish and drizzle on the salad.  Or, use your favorite vinaigrette recipe.
Tarragon vinager also goes very nicely in this
combination with a little olive oil and sugar. 

For the salad:

1 lb potatoes, sliced in 1/4" thick slices (about 3 cps.)
1 lb green beans, sliced (or one pkg frozen)
2 T shallots or green onions, minced
1 clove garlic
1 red or green bell pepper, sliced
1 t cumin
cherry or slicing tomatoes, to taste
1/2-1 jalapeno pepper, minced if available, or ground cayenne pepper to taste

For the lime vinaigrette:
8 T olive oil
3 T fresh lime juice
1/2 t black pepper
1/8 t grated lime peel 1/4 t minced garlic 3. Good basic recipe for cooking green beans for a salad. You can also use a recipe below for blanching and add your other ingredients later. . Inspired by Epicurious.com. I skipped everything except green beans, vinegar, and chile pepper flakes. Used ¼ recipe (1 lb green beans). • 4 pounds green beans (preferably Blue Lake variety), trimmed • 1 cup extra-virgin olive oil • 1 medium Spanish onion, thinly sliced • 4 garlic cloves, smashed and peeled • 1 bay leaf • 1 dried red chile pepper • 4 cups chicken stock or low-sodium chicken broth • 1/2 cup aged balsamic vinegar • 1 tablespoon kosher salt • 2 teaspoons freshly ground black pepper 1. Bring large pot salted water to boil. Add green beans and boil, uncovered, until slightly tender but still crisp, about 3 to 4 minutes. Drain and set aside. 2. In large saucepan n over moderately high heat, heat 1/2 cup olive oil until hot but not smoking. Add onions, garlic, bay leaf, and chile pepper. Sauté, stirring occasionally, just until soft, about 4 to 5 minutes. Add green beans, chicken stock, vinegar, salt, pepper, and remaining 1/2 cup olive oil. Bring to simmer, then reduce heat to low and simmer, covered, 30 minutes. Strain, remove chile and bay leaf, and serve immediately. 4. Blanching Green Beans Note: This technique is used for freezing green beans. They are not fully cooked, so I added a couple minutes to make them crisp-tender for salads. • Bring a large pot of water to boiling. Allow 1 gallon of water per pound of green beans. • Fill a large bowl with ice water. • Working in batches, carefully lower the green beans into the boiling water. • Boil small beans for 3-5 minutes, depending on size. Test taste for crispness. • Cool the beans quickly by plunging them into ice water. • After the beans have cooled, drain them from the ice water.