Friday, June 21 2024

Green beans are a widely used vegetable during the summertime because they are very light and tasty.

They contain good amounts of minerals and vitamins, most notably folic acid.


Today, however, I propose a simple and wholesome side dish that can be used to accompany main courses: boiled green bean salad.

 

 

 

SERVINGS:2

  • 1 lb tender green beans
  • 2 cloves of garlic
  • mint leaves to taste
  • extra virgin olive oil to taste
  • white wine vinegar to taste
  • coarse salt to taste

 

 

METHOD

The first thing to do in order to make really perfect boiled green beans is to devote yourself to cleaning them.

You will, in fact, have to peel each individual green bean by stripping it of both ends.

This is a particularly long step but one that should not be skipped (if you do not have the time you can buy frozen green beans).

After they are trimmed, soak them in a bowl to remove any remaining soil and, in the meantime, boil water in a large pot.

When the water boils add coarse salt and pour in the green beans, which should be cooked for at least 15 minutes.

Always taste to check the cooking time because cooking times vary depending on the size and thickness of the green beans.

Thinner ones, for example, need only 7 to 8 minutes of cooking time.

Drain the green beans and leave them to cool in a large bowl.

When they have cooled, cut the garlic cloves in two and add them to the bowl along with the mint (must be plenty).

Now season with oil and vinegar and stir.

Allow to season in the refrigerator for at least an hour. Enjoy!

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