I found green beans at the market yesterday for the first time since we arrived in Siracusa.
They were thin, unblemished and tender. I decided to combine blanched green beans with fresh basil and pieces of roasted red pepper from the market. Here’s how I did it.
Green Bean Salad with Basil and Roasted Pepper
I rinsed the beans and snapped the stem ends off while I waited for a large pot of salted water to boil. I didn’t cover the pot while they cooked, at a rolling boil, until just tender, about eight minutes. I drained the beans in a colander and rinsed them with cold water to set the bright green color and to prevent them from continuing to cook.
I combined the green beans, half of a roasted pepper cut in small pieces and a handful of roughly chopped basil leaves in a serving bowl, the zest from half a lemon, a big glug of olive oil, salt and pepper. I stirred it up and served it at room temperature. I made a savory rice salad the next day with the leftover bean salad, including the puddle of olive oil in the bottom of the bowl and an equal portion of leftover rice.
Green Bean Salad List
- green beans
- roasted red pepper
- basil
- lemon
- olive oil
- salt & pepper
- fresh basil
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Hi Carol! Sounds just delectable, both place and plate together. If you’re hankering for snow, we’ve got extra; I’ll be happy to send you some. A little sampling, to bring you a sense of the “terroir!”
love your blog.
We don’t need the snow but if you need a break from it, this is a fabulous place to escape to. Thanks for your kind words, I look forward to seeing you – here or there.
What a healthy, light & refreshing salad. I bet it was delicious!
It’s a great combination, I love green beans.
This sounds so light and delicious..
and much easier to prepare than fava beans.:)
I picked up one of your cards at a Hartland flower/garden event last year and have been following along since.
Wish I were in Italy! Big snow here today.
Thank you for the good recipes and beautiful art.
Thanks for visiting my site. No snow here …. sun and blue sky.