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!
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
- 1 pound green beans preferably fresh, local and in season
- 2 to 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 to 2 cloves garlic minced
- sea salt to taste
- ground pepper to taste
Snap off the ends of the beans and break the beans into 2" long pieces.
Fill a pot with water enough to cook all the beans, about 4 cups (I'm guessing).
Add 1 tablespoon of sea salt to the water.
Bring to boil.
Add the beans and cook them for 5 minutes only.
Remove from heat while they're bright green and still crisp.
Do NOT overcook.
Rinse the beans in a colander under cool water to stop the cooking.
Put beans in salad bowl and toss with garlic, lemon juice, extra virgin olive oil, sea salt and pepper.
Taste and adjust seasonings, adding more oil, salt or pepper as desired.
Cover the bowl tightly and let sit out at room temperature for several hours.
Chill or serve at room temperature.
Please do refrigerate the leftovers. 🙂
just 15 minutes of hands-on time!
Free No-Knead Einkorn Sourdough Bread Recipe
Is it really possible to "eat what you want to eat" like bread and butter, cinnamon rolls and cookies, meat and potatoes...
Bible-based cooking program...
...yet it's GOOD for you?
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