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Side Dishes

Wax Bean Salad

Wax bean salad makes an appearance at just about every barbecue in the South, and it's a perfect choice to pair with smoke shack-inspired ribs.

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Ingredients

Toss the beans with the vinaigrette just before serving, so the lemon juice doesn’t turn the green beans a drab color

Instructions

Blanch wax beans and green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Drain beans and immediately plunge into ice water; drain beans again.

Combine oil, lemon juice, sugar, thyme, and Dijon; season with salt and pepper.

Toss beans and onion with vinaigrette to coat. Serve salad at room temperature.

For crisp-tender texture and to heighten their color, briefly boil the wax beans and green beans.

For crisp-tender texture and to heighten their color, briefly boil the wax beans and green beans.

To prevent overcooking, shock the beans in a bowl of ice water as soon as they're blanched.

To prevent overcooking, shock the beans in a bowl of ice water as soon as they're blanched.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

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