As another attempt to use the leftover vegetables from Sunday's dinner, I decided to say goodbye to 3 beans and just keep one in my life. The green bean.
Basing my ideas off a traditional 3-bean salad, I created a mock-3-bean dressing by combining balsamic vinegar, a little sugar, salt and pepper and herbs de Provence. I cut the leftover green beans into one inch pieces and doused them with the dressing.
The beans sat in Tupperware in the fridge until Thursday and I had them for my afternoon snack. The slight sweetness and tang of the vinegar keep me from want cookies so I call this a success!
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