Summer's just around the corner and, honestly, picnic season has already begun for a lot of folks. Owensboro, Kentucky's Patty Millay has cooked up a crisp and delicious recipe that will make the perfect side dish for any main course you're serving.

From Patty:

I needed a recipe that was quick to prepare and had just a handful of ingredients.  This green bean salad fit the bill perfectly!  15 minutes to prepare it and then put it in the fridge!  On a busy day, what more could I want? This is the perfect summer side for grilled dinners or even a cool quick lunch!

Here's how to make Patty's Marinated Green Bean Salad!


  • pounds trimmed fresh green beans
  •  cup olive oil
  • 3 tablespoons red wine vinegar
  • 4 cloves minced garlic
  • 1 tablespoon Dijon mustard
  • 2 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 small red onion thinly sliced or 3 green onions chopped
  • 1 pint cherry tomatoes halved
  • ¼ cup Parmesan cheese


Place the green beans in a large pot. Cover the beans with water 2 inches above the beans. Place on the stove over high heat and bring to a boil. Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside. As Patty says, "You don't want them to cook them to death."

In a large bowl, whisk together the olive oil, vinegar, garlic, Dijon, salt, and pepper.

Add the warm green beans and onion, toss to coat. Patty says she only buys an onion once a year (Thanksgiving), but she made an exception for this recipe. The onion adds another dimension of flavor to the dish.
Cover with plastic wrap and place in the refrigerator to chill for 4 hours or longer if you can. Patty let hers chill overnight. I can tell you that the beans completely absorb the flavors of everything they were resting in the fridge with.
Before serving add the tomatoes and cheese.
Chad Benefield/WBKR
Chad Benefield/WBKR

Toss to combine and serve immediately!

The dish is crisp, fresh, and delicious! It promises to be a hit at your next picnic, cookout or BBQ.
What's Cookin'? is sponsored weekly by Kight Kitchen Interiors.

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