Zesty Green Bean Salad
Recipe: #1350
October 25, 2011
"Fresh and colorful, this salad is a far cry from the concoction made with canned green beans and pinto beans. Wax beans are a yellow version of the snap bean. They remain pale yellow once cooked and are a nice color contrast to the green beans and red tomatoes. Delicious! Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (218.5 g)
- Calories 331.3
- Total Fat - 29.9 g
- Saturated Fat - 4.9 g
- Cholesterol - 4.8 mg
- Sodium - 264.9 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 3.3 g
- Sugars - 4 g
- Protein - 5.4 g
- Calcium - 62.4 mg
- Iron - 1.6 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare an ice-water bath, filling a large bowl with ice and water, and line a plate with paper towels.
Step 2
Bring a large pot of salted water to a boil over high heat.
Step 3
Add the wax beans and cook until just tender, about 3 minutes.
Step 4
Add the haricot verts and cook until tender, additional 3-5 minutes more.
Step 5
Drain well in a colander, then set the colander with the beans in the ice-water bath to set the color and stop the cooking.
Step 6
(Make sure the beans are submerged.) Once chilled, transfer the beans to the prepared plate to drain.
Step 7
To assemble the salad, combine the beans, tomatoes, and mint in a large bowl, and set aside.
Step 8
To make dressing, whisk the lemon juice, shallots, and olive oil in a small bowl, and season with salt & pepper.
Step 9
Just before serving, drizzle a little of the dressing over the bean mixture.
Step 10
Do not combine ahead, as the beans will discolor from the acid in the vinaigrette.
Step 11
Toss to coat, adding more dressing if needed.
Step 12
Taste and adjust for seasoning with salt & pepper, and serve immediately.
Tips
No special items needed.
1 Reviews
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