Cold green bean salad is a staple in summer, in my opinion really good, fresh, and tasty.
In summer, there are many vegetables to prepare either cooked or raw or boiled and dressed to eat cold, there really is a choice!!!
I really like green beans and since they are very expensive in winter and are greenhouse-grown, I put them in jars and preserve them for the winter.
I’m lucky to have parents who grow them in the garden, so when I can, I stock up.
I’ve seen some people often prepare and season them to serve hot at the table; well, I just couldn’t eat them hot!
How do you cook them?
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About 140 kcal for 200 g
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Cold Green Bean Salad
- 1.5 lbs green beans
- to taste salt
- to taste extra virgin olive oil
- to taste parsley
- 2 cloves garlic
- 1 teaspoon baking soda
Preparation of Cold Green Bean Salad
Take the green beans and trim the ends from both sides, wash them and boil them with a teaspoon of baking soda. They will be cooked when you try to cut them with a fork, and they are not hard but not so cooked that they open.
I use baking soda to keep the vegetable’s color.
Once cooked, drain them well and place them in a container, refrigerate them for at least 1 hour before eating.
Season with extra virgin olive oil, salt, garlic, and chopped parsley, mix well, and serve.
