Green Bean Salad w/ Red Onion
Green beans, string beans, cool beans! Green beans are a staple in many kitchens as they come in many varieties and grow in many different climates. They are quite resilient. Green beans can be added to dishes or used as a main side dish. Whether you blanch, saute, or eat them raw, green beans are a nutritious addition to your diet. Green beans can aid in balancing cholesterol levels since they do not contain cholesterol. Green beans contain 2.7 grams of fiber when they are good, researchers have discovered that cooked green beans have 4 grams of fiber and some soluble fiber. Green beans are also an excellent source of essential vitamins C, A, and K.
Selection & Storage: Fresh green beans can be readily found at your farmers market or in this week’s CSA box. When picking out your own green beans look for bright green color and free of black spots or blemishes. The beans should be firm. To store, put beans in a plastic bag in the crisper drawer and eat within one week.
This weeks recipe feature by Chefs Brent Ridge and Josh Kilmer-Purcell is perfect for hot summer days. This simple recipe can be made ahead, giving you less work to do right before dinner.
INGREDIENTS
salt
green beans
1/2 c. extra-virgin olive oil
2 tsp. Dijon mustard
4 clove garlic
2 small red onions
1/2 c. chopped fresh dill, basil, or parsley (or any combination of the three)
2 tsp. grated lemon zest
1/2 c. fresh lemon juice
RECIPE
In a large pot of salted boiling water, cook green beans until crisp-tender, about 3 minutes. Transfer beans to a colander and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together oil, mustard, garlic, and 1 teaspoon salt. Add onions, herbs, lemon zest, and reserved green beans and toss to coat. Refrigerate for at least 2 hours or up to overnight.
To serve, remove and discard garlic, add lemon juice, and toss well.