Lemony Green Bean Salad

From Best New England Recipes — October 2011

Vegetables Recipes | Salads Recipes | Meatless Recipes

Preparation Time: 20 minutes

Start to Finish Time: 25 minutes

Yield: 6 servings

Here’s a delicious, simple way to make use of all the green beans in your garden. The tart lemon plays off the sweetness of the beans, and a little garlic gives it a kick. For a tasty variation, substitute mint for parsley, or add toasted walnuts or hazelnuts.

• 1 pound fresh green beans, ends trimmed
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh parsley
• 2 teaspoons fresh 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 in a medium-size (3- to 4-quart) pot. Arrange beans in a steamer basket and set in pot over water.

Cover pot and bring water 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 cooking; then drain well.

Transfer to a large bowl, toss with remaining ingredients,and serve.

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