Serve this green bean salad as a first course,
chilled or at room temperature. Photo
courtesy Distilled NY.
Green beans are a popular year-round vegetable. Only broccoli ranks higher among the green veggies.
According to Produce Pete, green beans (also called snap beans) are best in early winter, early summer and early fall, when they are the most tender.
Select small to medium-sized pods that are velvety-looking and bright green, with no signs of wilting or wrinkling. Don’t think that bigger is better.
Choose the smaller beans: They’ll be sweeter and more tender. Long, thicker beans have been left on the vine too long, and can be tough and tasteless.
Fresh green beans should be tender enough to eat raw, and should have a crisp snap when you break them apart. If they’re rubbery and bend, pass them by.
One our favorite green been salads is Niçoise-style: lightly steamed beans, red onion, halved cherry tomatoes and anchovies in a mustard vinaigrette, garnished with quartered hard-boiled eggs.
You can also add boiled potatoes. Served at room temperature, it’s always a hit and is an excellent buffet dish as well.
For people who don’t like anchovies or onions, we adapted this salad (photo above, recipe below) from Chef Sean Lyons at Distilled NY, in the TriBeCa neighborhood of Manhattan. You can serve it as a first course or a side, lightly chilled or at room temperature.
RECIPE: GREEN BEAN SALAD WITH TABBOULEH
Ingredients For 4-5 Servings