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Bean and Apricot Salad

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/saladsampdressing.msnw

List of Ingredients




1 pound fresh green beans, thinly sliced diagonally, or frozen sliced green beans

1/2 cup dried apricots

1 teaspoon grated orange rind

Salt to taste

1 (8-3/4 ounce) can whole kernel corn, drained

6 walnut halves, to garnish

DRESSING:
1 tablespoon orange juice

1 tablespoon olive oil

1 teaspoon honey

Pepper

Few drops of lemon juice (optional)


Recipe



1. Cover the apricots with cold water and leave to stand for 3 hours. Place the apricots and the water in a saucepan and bring to a boil, then cover and simmer for 5 to 10 minutes, until the apricots are just soft. Drain, then cut each apricot lengthwise into 3 strips and mix with the orange rind in a salad bowl.

2. Bring a pan of salted water to a boil and add the beans. Simmer for 5 minutes, if fresh, or 2 minutes, if frozen, until the beans are tender but still crunchy. Drain and rinse the beans in cold water and drain well again. Add to the apricots with the corn and mix.

3. To make the dressing, beat together the orange juice, olive oil, honey and seasoning to taste. Pour the dressing over the salad. Add a few drops of lemon juice, if desired. Cover with plastic wrap and chill for 30 minutes. To serve, toss the salad again and garnish with walnut halves.

From “Nice ‘N Easy Family Cookbook”, 1987

Serves 4 to 6
Calories 150