Bloody Mary Green Bean Salad

By LRay

Southern Living, November 2014, 113.

We turned a festive cocktail into a salad by making the drink's crunchy garnishes (green beans and celery) the star and dressing them with a vinaigrette made with Zing Zang Bloody Mary Mix.

Ingredients

• SALAD
• 1 pound haricots verts (French green beans), trimmed
• 1/2 cup thinly sliced red onion $
• 12 pickled okra pods, sliced
• 1 pt. grape tomatoes, halved $$
• 4 celery ribs, sliced $
• 1/4 cup fresh celery leaves $
• DRESSING
• 1/3 cup Bloody Mary mix
• 2 tablespoons fresh lemon juice $
• 1 1/2 teaspoons dry mustard
• 3/4 teaspoon kosher salt
• 3/4 teaspoon hot sauce (such as Tabasco) $
• 1/4 teaspoon ground black pepper $
• 4 1/2 teaspoons prepared horseradish, divided $
• 1/2 cup extra virgin olive oil $

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Prepare Salad: Cook beans in boiling salted water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water. Drain and pat dry. Place beans, onion, and okra in a large bowl. Place tomatoes, celery, and celery leaves in a separate bowl.

2. Prepare Dressing: Whisk together Bloody Mary mix, next 5 ingredients, and 4 tsp. horseradish in a medium bowl. Add oil in a slow, steady stream, whisking constantly until blended.

3. Toss bean mixture with 1/4 cup dressing; arrange on a platter. Stir remaining 1/2 tsp. horseradish into 1/4 cup dressing, and toss with tomato mixture. Spoon tomato mixture over bean mixture. Add salt and pepper to taste; serve with remaining dressing.