My 1 Million Row Challenge

Friday, May 23, 2014

B & B Salad

This is a favorite summer salad for John and I. 

B & B Salad

4 medium size Golden Beets
1 pound English Flat Green Beans
1 cup yellow tomatoes
3/4 cup of lightly chopped Pecans
4 ounces of Cheese diced
Vingerette Salad Dressing

Wash the beets and trim the ends.  Bring to a boil.  Turn down the heat and simmer for 20 to 30 minutes until tender. Drain and rinse in cold water.  Peel and dice.  Be careful the beets will still be hot.  

Rinse the English Flat Green Beans. Trim the ends.  Slice into thirds. Steam for 7 minutes.  Cool. 

Rinse the tomatoes. Dice the cheese if desired. Chop the pecans. 

Place all the ingredients in a large bowl. Toss and serve.  We usually eat this without the dressing.  

If you would like to keep this vegan do not add the cheese.