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.
Toss the beans with the vinaigrette just before serving, so the lemon juice doesn’t turn the green beans a drab color
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.
To prevent overcooking, shock the beans in a bowl of ice water as soon as they're blanched.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 14mg 0%
Carbs 7g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.