The Green Bean Salad with Garlic and Basil is really simple and especially quick to prepare. To preserve as many properties as possible, as is the case with other vegetables, do not overcook them but drain them “al dente.” Usually, I serve them at room temperature, but during summer days, the hottest ones, I bring them to the table just out of the refrigerator. The dressing I suggested is really simple, but it can be varied with the addition of a few more ingredients, to make it a complete dish, like tuna and black olives. So from this basic recipe, you can get creative as you see fit.
If you like green beans, then don’t miss the following recipes:
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.3 lbs green beans
- 1 large clove of garlic
- 1 bunch of basil
- 1 sprig of mint
- 2 tbsps extra virgin olive oil
- Half lemon, juiced
Tools
- 1 Pot
- 1 Bowl
How to Prepare the Green Bean Salad with Garlic and Basil
First, remove the stem from the green beans, but there’s no point in removing the tail because it’s very tender. This way, cleaning them will be really easy and quick. As you clean them, dip them in a bowl full of water and let them soak for a few minutes. Finally, rinse them under running water and toss them into boiling water. Cook them for 10 to 15 minutes depending on their size and your preference, and after draining them, let them cool in the bowl where you will dress them.
Do not cover the pot during cooking, otherwise the green beans will take on an unpleasant color, losing all their brightness.
While they cool, prepare a mince of garlic and wash and dry the necessary basil and fresh mint. Now that all the ingredients for this delicious salad are ready, dressing it will be really simple. As a first step, pour the liquids over the green beans, then extra virgin olive oil and lemon juice.
Then add the garlic, salt, and the basil and mint leaves broken with your hands. These are the steps to dressing any salad because otherwise, it won’t get flavored since the ingredients will all remain at the bottom, dragged down by the liquids.
Mix well and serve your Green Bean Salad with Garlic and Basil, either at room temperature or cold from the refrigerator on the hottest days.
Tips and Storage
The green bean salad keeps in the refrigerator for at least two days because the dressing with oil, salt, and lemon serves as a natural preservative.
However, place it inside an airtight container, preferably glass or ceramic.
If you do not want to use lemon juice or do not like it, you can always use vinegar instead, either regular or balsamic.
