by Marykate Smith Despres, Salem Depot
When we get green beans in our share, I intentionally weigh them out and put them in my bag first. When I pick the bush beans from my garden, it’s the same thing. I cannot resist a fresh green bean. I try so hard to bring them all home, but most times, my mouth gets in the way.
If the green beans survive the two mile journey from the depot to my door, there is still a very good chance they will all be eaten raw. When I do cook fresh green beans, I barely cook them. This simple, cold green bean salad is perfect for maintaining the integrity of your green beans. The recipe is a loose one, as recipes learned in family’s kitchen tend to be.
All you’ll need is:
2 parts green beans to 1 part white onion (though if you are a big fan of raw onion, you may want to fiddle with this ratio)
a drizzle of good extra virgin olive oil
one crank each of coarse ground sea salt and black pepper
Blanch your beans. Be very careful not to overcook them. They should keep their crunch. Have a bowl of ice water ready. After you’ve drained and rinsed the beans, dump them in the ice water to ensure that they stop cooking quickly and completely.
Slice your onion. Long slices are best. You’ll want the slices to be as thick as the green beans, if not slightly wider.
Toss your onion and green beans together with the oil, salt and pepper. Refrigerate for at least an hour and serve cold.
Don’t be surprised if you find yourself making this salad every summer. It is the perfect snack or side on a hot day – the food equivalent to fresh squeezed lemonade.