A light and fiber-rich side dish, today we prepare a boiled green bean salad.
It’s perfect to accompany meat or fish dishes, as a base for salads with eggs, tuna, or mozzarella, and paired with potatoes.
But first, let’s clarify a doubt: are green beans legumes or vegetables?
Green beans belong to the legume family but have nutritional characteristics more similar to vegetables.
They are consumed when the pod is still immature, whole with skin and seeds.
They are high in fiber and have a low-calorie content.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 14 oz green beans
- 1 pinch baking soda
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste apple cider vinegar
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
Preparation
Trim the green beans on both sides.
Grandmothers used to do this easily with their hands; I use a knife and a cutting board.
Wash them thoroughly under running water.
In a pot, bring salted water to a boil.
Add the whole green beans – or cut into pieces if not very tender – and a pinch of baking soda: this will keep them bright green.Cook for about 15-20 minutes until they are tender but still crunchy, taste test.
With a slotted spoon, transfer them to a container.Season with:
– a pinch of salt;
– a pinch of pepper;
– to taste vinegar;
– a drizzle of extra virgin olive oil, raw.Serve.
Your boiled green bean salad is ready.
Enjoy your meal!
Storage, Tips, and Variations
It’s perfect to accompany meat or fish dishes, as a base for salads with eggs, tuna, or mozzarella, and paired with potatoes.
Boiled green beans keep in the fridge in an airtight container for 2-3 days.
If seasoned, consume within 24 hours.
FAQ
From the Accu-check Diet Meter
boiled green beans
200 g of raw green beans = 190 g of cooked green beans – CHO 4.8 g.
