That’s why if you want green beans that stay green, cook them 6 minutes or less, and then plunge them into ice water to stop the cooking. If you add vinegar, do so after you’ve coated the beans with oil.
This green bean salad recipe comes via my friend Heidi H in Massachusetts, adapted from a 1992 recipe in Bon Appétit. It combines blanched fresh green beans with lots of fresh basil and grated Parmesan, with a simple balsamic vinaigrette.
Heidi and her kids love it, and so do we. Enjoy!
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
SERVINGS 6 servings
To save time prep the other ingredients while the water coms to a boil.
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
