If you’re looking for a fresh, light, and super easy side dish to prepare, the green bean salad is the perfect solution! With just a few ingredients like extra virgin olive oil and lemon, this salad highlights the natural taste of green beans, offering an ideal dish to accompany meat, fish, or as a main course. Perfect for summer when fresh green beans are in season, this recipe is also a great base for those who want to prepare quick and nutritious dishes. Moreover, green beans can be easily frozen to have them available all year round.
- Difficulty: Very Easy
- Cost: Very Cheap
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients
- 14 oz green beans
- 2 tablespoons extra virgin olive oil
- 1 lemon juice
- to taste salt
Preparation
Start by filling a large pot with water and bringing it to a boil. Add salt when the water starts to boil to enhance the flavor of the green beans during cooking.
Wash the green beans under cold running water. Snap the ends off each bean by hand, removing the woody part. Depending on your preference, you can leave them whole or cut them in half.
Plunge the green beans into the salted boiling water. Let them cook for 10-15 minutes, keeping them crunchy but tender. The goal is for them to be al dente, so sample one to check the cooking. If necessary, extend the cooking by a few minutes.
Drain the green beans with a slotted spoon and transfer them to a colander. Let them cool completely. You can also rinse them under cold water to stop the cooking and maintain a bright green color.
Once cooled, put the green beans in a bowl and dress them with extra virgin olive oil and lemon juice. Mix well to season evenly.
Serve the green bean salad as it is, or accompanied by meat, fish, or fresh cheeses for a complete dish. You can also add black pepper or fresh herbs to further enrich the flavor.
Advice
Herb Variation: If you want to add an extra touch to your salad, add some mint, basil, or fresh parsley leaves. These aromatic herbs go perfectly with green beans.
Crispy Green Beans: If you prefer an even crispier salad, cook the green beans for less time so they remain crunchier.
Dressing Variations: For an extra flavor touch, you can add a teaspoon of balsamic vinegar or apple cider vinegar to the dressing.
Notes
Storage: The green bean salad can be stored in the refrigerator for up to 1 day. Make sure to place it in an airtight container to maintain freshness and flavor.
Freezing: Green beans can be frozen after cooking. Blanch them for 2-3 minutes in salted water, cool them immediately in ice water, and then store them in food bags in the freezer. This way, you’ll have them ready for future salads or soups.
FAQ – Green Bean Salad
Can I use frozen green beans for this recipe?
Yes, you can use frozen green beans, but they will need to be cooked a bit longer. Follow the package instructions for optimal cooking.
Can I add other ingredients to the green bean salad?
Absolutely! You can add cherry tomatoes, red onion, or a handful of black olives to enrich the flavor.
Is the green bean salad suitable for a vegetarian diet?
Absolutely yes! It’s a completely vegetarian recipe and suitable for those following a healthy and light diet.
