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.
Salad, Side Dish, Vegetable
1poundgreen beanspreferably fresh, local and in season
2 to 4tablespoonsextra virgin olive oil
1 to 2clovesgarlic 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. :)
Green Bean Salad https://traditionalcookingschool.com/food-preparation/recipes/green-bean-salad-2/