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String Bean Salad

String Bean salad2I love this string bean dish so much and I make it often. It goes great as a side dish for any main course or as a salad by itself. A day or two after you make it, if anything is left it’s gonna taste even better.

You will need:

  • Fresh string beans
  • Cherry tomatoes halved
  • Red onion sliced
  • Kalamata olives pits removed and sliced in half
  • Red wine vinegar
  • Extra virgin olive oil
  • Salt
  • Black cracked pepper
  • Lemon wedges for serving (optional)

Directions:

This is really simple to make and the reason I didn’t put measurements by each ingredient is because I suggest adding as much of each ingredient as you like because it’s gonna taste great no matter how you balance the ingredients.

  1. Clean the beans cut in half (or not) and place in a large pot of briskly boiling water for a couple minutes.
  2. Remove and immediately put the beans into a ice bath to stop cooking and lock in the color. If you like crispy beans boil for 2 minutes, if you like them well done then boil them longer.
  3. Add the chilled beans, olives, onion and tomatoes to a large bowl. Make your dressing. I would mix 1/2 cup olive oil to 1/4 cup vinegar and a tsp of salt n pepper and shake this in a jar, taste and adjust as needed.
  4. Add the dressing to the beans and toss everything together. Thats it. If you are not using it immediately then cover with plastic wrap and place in the fridge.
  5. Serve with some lemon wedges on the side for squeeze, optional.

– Daniel Mancini

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