Green-Bean Salad

From Yankee Magazine — July 2011

Salads Recipes | Vegetables Recipes

Yield: 6 servings

Here's a simple yet delicious way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the veggies, and a little garlic gives them a kick. For a tasty variation, substitute mint for parsley. Try adding toasted walnuts or hazelnuts, too, if you'd like.

• 1 pound fresh green beans, ends trimmed
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons minced fresh parsley
• 2 teaspoons lemon juice
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly grated lemon zest
• 1/2 teaspoon freshly ground black pepper

Put 2 inches of water into a medium-size (3- to 4-quart) pot. Arrange beans in a steamer basket and set into the pot over the water. Cover and bring to a boil over high heat; then reduce heat to medium. Steam beans until bright green and tender (but not too soft), 6-8 minutes. Rinse beans under cold water to stop the cooking; then drain well. Transfer beans to a large bowl, toss with remaining ingredients, and serve.

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