Vegetables and Sides

Simmons Green Bean Salad

Recipe printed with permission from Marie Simmons, Fresh & Fast Vegetarian (Houghton Mifflin Harcourt, 2011)

Ingredients
  • 12 ounces green beans, slender beans left whole, more mature beans cut into 2-inch lengths
  • Coarse salt
  • 1 garlic clove
  • 1/2 cup lightly packed finely chopped fresh mint
  • 1 pound ripe tomatoes, cut into 1/2-inch wedges
  • 1/4 cup full-flavored extra-virgin olive oil
  • Freshly ground black pepper

Directions

  1. Bring a large pot three-fourths full of water to a boil. Add the beans and 1 teaspoon salt and cook, stirring once, until the beans are crisp-tender, about 5 minutes. Meanwhile, lightly bruise the garlic clove with the side of a knife and rub it on the inside of a large salad bowl. Leave the garlic in the bowl. Drain the beans and immediately add the hot beans and mint to the salad bowl. (The mint will darken, but it is essential to add it while the beans are hot so its flavor permeates the beans.)
  2. Add the tomatoes, extra-virgin olive oil, a sprinkling of salt and a grinding of black pepper. Gently fold the ingredients together until blended. Serve warm or at room temperature.
Time Level Yield
15 minutes Easy 4 servings

print