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August 20, 2018 · 4 Comments

Summer String Bean Salad

Gluten-free· Parve· Salads· Sides· Vegan

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Summer String Bean Salad is a Delicious Side Dish That Goes Well With Any Entree.  It Is An Excellent Way To Use Up The Bounty From Your Garden (Or Your Farmer’s Market).

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Summer String Bean Salad

Summer String Bean Salad

Summer and salads go together.  During the hot summer months, it is harder to turn on the oven.  It is also time to take advantage of the luscious tomatoes and other produce that are not available the rest of the year.

Growing up, I didn’t think I liked string beans.  That was because I had never tasted them fresh instead of canned.  Fresh string beans require a little bit of prep, but the snap and crunch are well worth it.  Tossed with a light vinaigrette and some walnut parm, these string beans are perfect for picnics even if only in your back yard.

Summer String Bean Salad

Do I have to use walnut parm?

No, regular parmesan cheese is fine.  I like the extra tang from our walnut parmesan recipe but either will work.

I don’t have any balsamic vinegar.  What else can I use?

You can substitute any other vinegar or even some lemon juice . If you have any fresh basil or other herbs, those would be a tasty addition.

Is there a quick way to prep the string beans?

Unfortunately, I have yet to find a gadget that will work any better than a sharp knife.  Line the green beans up on the cutting board so you can cut several at one time.

Summer String Bean Salad

Products used in making this recipe:

OXO Good Grips Soft-Handled Garlic Press

De La Rosa Real Foods & Vineyards – Organic Balsamic Vinegar of Modena (16.9 oz/500 ml)

Cuisinart FP-8SV Elemental 8-Cup Food Processor, Silver

5 from 1 vote
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String Bean Salad

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • 1 pound string beans
  • half medium onion
  • 1 clove garlic small
  • 1/3 cup walnut parmesan
  • 6 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon fresh-ground black pepper

Instructions

  1. Wash the beans, snip the ends, and cut them into even pieces.. Drop them into boiling salted water and cook until tender, then drain.

  2. Mince the garlic and finely chop the onion . Mix them with them with the beans. 

  3. Serve with tomatoes, olives, or whatever other garnishes you prefer

  4. In a large serving bowl, mix remaining ingredients.  Add the green bean mixture and toss to combine.  Chill.

Recipe Notes

This recipe was adapted from The Vegetarian Epicure.

 

 

 

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Comments

  1. caron shapiro says

    August 22, 2018 at 1:30 am

    That garlic press that you featured abve looked very easy to use because of thise big, soft handles. Is it?

    Also is there an advantage to getting the bigger cuisine art food processor over he smaller one feaatured above?

    Reply
    • Barbara says

      August 22, 2018 at 7:54 am

      Yes, that garlic press is one of my favorites. It is easy to clean also. I think a bigger food processor is always nice, but it depends on your storage space and your budget.

      Reply
  2. Marietta says

    August 25, 2018 at 9:59 am

    Thank you for the great post

    Reply
    • Barbara says

      September 3, 2018 at 9:19 am

      You are welcome! Let us know how you like the salad.

      Reply

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