There is nothing better in my opinion than a fresh green bean salad. I love this salad because there are so many ways you can change it up. I really love it with some fresh goat cheese and ripe peppers. My second favorite way to make it is with some fresh dill and smoked salmon added to the bean mix.
What is your favorite way to enjoy green bean salad? Summer is coming soon and I am always down for some new ideas. If you are in Southern Ca check out Garden of Eden Organics CSA program. They deliver the BEST farm-fresh produce. CSA’s are a fantastic way to get farm-fresh produce and also support the local farmers in your area. Here is a link to a list of CSA’s. I hope you can find one in
Quick Fresh Green Bean Salad
- Cooking Pot
- 1 pound fresh green beans trim the edges
- 1 cup crumbled feta cheese goat feta is yummy in this salad too
- 1/2 cup chopped bell pepper any color
- 4 tbsp chopped red onion
- 3 tbsp chopped walnuts
- 1/4 cup garbanzo beans
- 3 tbsp olive oil
- Boil a large pot of salted water. Add the green beans and cook until tender-crisp, 1 to 2 minutes, make sure you snip the edges first. Remove the beans and place in a pot filled with ice and water. This is called blanching. Blanching may be used to preserve color and texture, to prepare ingredients ahead of time, and to prepare vegetables for freezing. For the purpose of this recipe, it is mostly so the beans can retain their fresh bright green color. I normally leave them in the ice bath for about 3-5 minutes. Drain well, and use a towel to dry the beans. You want to have the beans super dry so the dressing can stick the green beans. Once dry add the green beans to a large bowl and add in your cheese of choice. I am a big fan of goat feta because it has less lactose. Less lactose usually means less sugar and most people can tolerate goat dairy better than cow dairy. Next add in your chopped peppers, onions and garbanzo beans. Toss your salad together with your dressing of choice, I love California Balsamic and place in the refrigerator for a minimum of 20 minutes. The dressing gets better the longer it interacts with the beans.