Summer String Bean Salad


The late summer harvest has lots to offer in the way of fresh produce; so make sure to enjoy all of August’s treats before they’re gone! 

If you visit the farmer’s markets or your local grocer, you will notice an abundance of fresh string beans (aka green beans.)  We just love them.  You can’t beat the beautiful color or the sound of “snap” from a fresh string bean. Plus, they’re simple to make and serve in a variety of ways.

One of our favorite recipes for serving string beans in the summer is Garlic String Beans.   It’s an easy dish to make ahead whether you’re feeding your family or a crowd. The recipe delivers a flavorful crunchy complement to any main dish ranging from lobster to steak, and it’s the perfect thing to pack for a summer picnic.

Garlic String BeanS

Serves: side for 8
  • 2 lbs. Haricots Verts – French Green Beans (the long skinny ones)
  • 4 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • 6 garlic cloves, finely chopped
  • salt
  • fresh cracked pepper
  1. Bring a large salted pot of water to a boil.
  2. Rinse beans and snip off ends. Gently place in boiling water for 90 seconds (the key to this dish is not overcooking the beans.)
  3. Drain in colander and then pour into an ice bath (a large bowl filled ¾ with cold water and ice) to stop beans from cooking.
  4. In large sauté pan, melt butter on low-medium heat and add olive oil. Add garlic and cook for 3 minutes, stirring halfway through (garlic should be fragrant but not brown.)
  5. Drain beans in colander and add to pan, stirring until covered with buttery, garlic olive oil. Season to taste with salt and pepper. Cook until heated through on low-medium heat, about 5 minutes.

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