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 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.
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.
Products used in making this recipe:
String Bean Salad
- 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
Wash the beans, snip the ends, and cut them into even pieces.. Drop them into boiling salted water and cook until tender, then drain.
Mince the garlic and finely chop the onion . Mix them with them with the beans.
Serve with tomatoes, olives, or whatever other garnishes you prefer
In a large serving bowl, mix remaining ingredients. Add the green bean mixture and toss to combine. Chill.
This recipe was adapted from The Vegetarian Epicure.