Green beans are in season! How about for you? When I get green beans, I make this salad. It couldn’t be more simple, and it tastes amazing.
I could only get one pound of green beans at the Farmer’s Market, so my salad’s size was pitiful. We each could have eaten five times what I made. I suggest using four or five pounds of green beans if you can get them. Might as well. You’ll like this!
If you have lots of green beans, like from a garden, you should try pressure canning green beans too.
Green Bean Salad
You’ll want to make this salad several hours before you plan to serve it. This allows all the flavors to mingle together. It really does make a difference.
The recipe is written for only 1 pound, so you can easily scale up no matter the quantity.
Green Bean Salad
Ingredients
- 1 pound green beans preferably fresh, local and in season
- 2 to 4 tablespoons extra virgin olive oil or avocado oil (for Low Vitamin A)
- 2 tablespoons lemon juice
- 1 to 2 cloves garlic minced; omit for Low Vitamin A
- sea salt to taste
- ground pepper to taste; omit for Low Vitamin A
Instructions
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Snap off the ends of the beans and break the beans into 2" long pieces.
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Wash.
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Fill a pot with water enough to cook all the beans, about 4 cups (I'm guessing).
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Add 1 tablespoon of sea salt to the water.
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Bring to boil.
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Add the beans and cook them for 5 minutes only.
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Remove from heat while they're bright green and still crisp.
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Do NOT overcook.
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Rinse the beans in a colander under cool water to stop the cooking.
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Put beans in salad bowl and toss with garlic, lemon juice, extra virgin olive oil, sea salt and pepper.
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Taste and adjust seasonings, adding more oil, salt or pepper as desired.
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Cover the bowl tightly and let sit out at room temperature for several hours.
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Chill or serve at room temperature.
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Please do refrigerate the leftovers. 🙂
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Yum! My beans are still tiny, but I’m hoping to harvest some by the end of the week. So happy to find your blog! I found you on Once Upon a Plate. We just finished a week of eating only local food, so I’ll be sure to link up this Thursday. I’m really looking forward to reading more of your blog, thanks, Wardee!
Cheers, Andrea
Sounds lovely Wardee. We usually steam them and eat them with butter salt and pepper because we can’t wait to eat them. But I will have to try this salad – it sounds delicious.
I made this last night. Yum! I used red wine vinegar instead of lemon b/c of citrus allergies. My little ones (4 and 2) each had three servings. No leftovers to be had.
This sounds like a delicious recipe! Very flavorful, yet simple to make. Thanks!
I’m from Spain and these are the typical beans we use every day, but I have never figured out to make a salad out of them. I’ll try for sure. Thanks.
I LOVE this recipe and was wondering if you think it would work well with asparagus?
Kim — Yes, I think it could. Use young and tender asparagus, very fresh. Steam until tender but bright and then chill and use as you would the green beans. You might want to do smaller pieces because they’ll be thicker. Let me know. 🙂