Recipe - Napa Bean Salad

Sue Woodward

SAN FRANCISCO ENCORE
1 One half pound Green beans
1 small Red onion; finely chopped
Three fourths cup Black Greek olives; pitted &
quartered
8 ounce Chevre; crumbled
3 tablespoon Vinegar
1/3 cup Olive oil
1 cl Garlic; pressed
One fourth teaspoon Cayenne
One half teaspoon Salt

Trim the green beans and cut into strips. Blanch in boiling salted water
until crisp but tender. Immediately immerse in cold water. Place the onion,
olives, and cheese in a bowl. Add the cooled beans. Mix the remaining
ingredients until thoroughly blended. Pour over the salad and mix gently,
being careful not to break up the cheese. Let stand at room temp until
ready to serve.

Author Junior League of San Francisco, CA
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998