String Bean Salad
Image courtesy of www.cookinglight.com
This string bean salad is a super simple, tasty summer dish.
Its a delicious mix of greens beans, tomatoes, bell peppers and all the best salad toppings. The bright green haricot vert compliments the rich red of the tomatoes making it a stunning meal. Its sure to impress any crowd!
The crumby feta adds a smooth texture to contrast the crisp vegetables and the salad toppings are indulgent and elevate the whole dish. The olives add a rich salty flavor which compliments the herbal vinaigrette.
This Haricot Vert Salad is the perfect mix of freshness & flavor!
You can make it as big or small as you like, just ensure that there are equal amounts of your first 3 ingredients, haricot vert, bell peppers and tomatoes. And add raisins, olives & cheese to your likings.
Remember to use this recipe as a guideline. It should be adjusted to your liking. Feel free to play as you go and ALWAYS cook with your senses!
And, as with all of our recipes – It’s simple and quick and don’t forget to taste as you go!
String Bean Salad
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients
String beans
Bell peppers roasted or fresh
Tomatoes
Golden raisins
Kalamata olives chopped
Feta Cheese crumbled
4 Sprigs Thyme leaves picked
1/2 bunch Parsley
Red Wine Vinegar
2 Cups Red wine vinegar
3 Cups olive oil
3-5 Sprigs Thyme
1 Bay Leaf
1-3 Garlic cloves smashed
Instructions
String Beans
1. Clean ends of string beans and break in half.
2. Blanche beans in boiling water until tender, but still crunchy.
3. Place in ice water to shock & stop the cooking process.
Bell Peppers
1. If you’d like to roast the peppers: place the whole pepper over a direct flame until the outside is completely charred
2. Place in a covered bowl or plastic bag for 5 min to sweat.
3. Peel off charred skin and discard. Julienne or slice peppers.
4. Chop all remaining ingredients & combine everything in a large bowl. Chop herbs and add with desired amount of vinaigrette.
Red Wine Vinegar
Combine all ingredients in a container and shake.
Recipe Notes
Add raisins, olives & cheese to your liking!
Ingredients to prep ahead: Dressing can be made ahead in bulk and left in your fridge for whenever you want a salad! The dressing gets better with time!
Pro Tip: The acid in the vinaigrette will turn the string beans a brown color if left overnight. This does not mean that the salad has gone bad. It’s simply a reaction to the acid in the vinegar. Go ahead and only add dressing to what you want in your serving so the salad stores crunchier.
