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Old 04-21-2009, 04:43 PM   #11
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Couple hours are also fine. I would not recomend any salad containing onions to seat over night. Not a good idea.
Why not??
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Old 04-21-2009, 06:20 PM   #12
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When I have made a green bean salad using fresh beans (blanched first), they have tended to turn color (that army green) because of the acid in the dressing if they sit too long in it.
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Old 04-22-2009, 12:04 PM   #13
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I don't remember, it's been years since I've read/learned about the problem with onions left over night. Some stuff they emit, that is not good for you, I mean for people.
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Old 04-22-2009, 12:12 PM   #14
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Yes Charlie, you meant sit. I will edit it for you.

I would not worry about the onions either. There are millions of recipes with onions and vinegar in which they sit overnight or longer.

As for how long in advance you can make this, I am not really sure. I would recommend trying it ahead of time. You don't need to make a full batch even. Mix up a small amount of the dressing and blanch a couple of beans and combine them and let them sit. Taste one after a few hours and after sitting overnight. You could also try the same thing without blanching them to see if you like it that way too.
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Old 04-22-2009, 12:22 PM   #15
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I would make it the day before, to give the beans time to absorb the flavors in the dressing. I always make my bean, pasta and potato salads the day before, as they taste better the second day.
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Old 04-22-2009, 12:24 PM   #16
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I would make it the day before, to give the beans time to absorb the flavors in the dressing. I always make my bean, pasta and potato salads the day before, as they taste better the second day.
I agree with this 100%
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Old 04-23-2009, 12:37 PM   #17
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I think we need an onion expert here. Unless onions today are diferent from 20 years ago, I know for sure that it is not a good idea to live them overnight.

Beans in dressing are fine of course. Though maybe dressing would be good for onion too, if it has vinegar in it.

Any onion experts?
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Old 04-23-2009, 01:55 PM   #18
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I agree with Connie and GB here. A day will let the flavors blend or simply ALL day if you are serving them at night. You can always cut back a bit on your onions/shallots, but, I don't think that is necessary. Just remember that when you blanch your beans keep track of the time. Strain them and put them in an ice water bath for the same amount of time. This will keep them crisp and I guarantee they won't turn mushy.
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