Green beans salad
Green Beans Salad Recipe from Romania
Introduction
Green beans salad is a refreshing and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. This simple recipe is easy to make and bursting with flavor.
History
Green beans salad has been a popular dish for centuries, with variations found in cuisines around the world. Green beans are a versatile vegetable that can be enjoyed in a variety of ways, including steamed, sautéed, or raw in salads.
Ingredients
How to prepare
- Clean and wash the beans. Boil them until tender. Drain the beans and place them in a salad bowl. Mix the beans with oil, vinegar, salt, and garlic. Add 2-3 tbsp of the boiling liquid from the beans. Garnish the salad with a few sprigs of parsley.
Variations
- For a different flavor profile, try adding roasted red peppers or olives to the salad. You can also experiment with different herbs and spices in the dressing, such as basil or oregano.
Cooking Tips & Tricks
To ensure that your green beans are tender but still crisp, be sure not to overcook them. Boil them until just tender, then immediately drain and rinse them with cold water to stop the cooking process. This will help them retain their bright green color and crisp texture.
Serving Suggestions
Green beans salad can be served as a side dish alongside grilled chicken or fish, or enjoyed on its own as a light lunch. It pairs well with a variety of main dishes and can be customized with additional ingredients such as cherry tomatoes or feta cheese.
Cooking Techniques
Boiling the green beans until tender is the key cooking technique for this recipe. Be sure to monitor them closely to avoid overcooking, as this can result in mushy beans.
Ingredient Substitutions
If you don't have parsley on hand, you can substitute it with fresh dill or cilantro for a different flavor profile. You can also use lemon juice in place of vinegar for a citrusy twist.
Make Ahead Tips
This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover the salad bowl with plastic wrap or a lid to keep it fresh.
Presentation Ideas
Garnish the salad with additional parsley sprigs or a sprinkle of paprika for a pop of color. Serve it in a decorative bowl or on a bed of lettuce for an elegant presentation.
Pairing Recommendations
Green beans salad pairs well with a variety of main dishes, including grilled chicken, salmon, or tofu. It also complements Mediterranean-inspired dishes such as hummus and pita bread.
Storage and Reheating Instructions
Leftover green beans salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for 1-2 minutes or enjoy it cold as a refreshing side dish.
Nutrition Information
Calories per serving
One serving of green beans salad contains approximately 120 calories, making it a light and satisfying option for a meal or snack.
Carbohydrates
Green beans are a low-carb vegetable, making them a great option for those looking to reduce their carbohydrate intake. One serving of green beans salad contains approximately 10 grams of carbohydrates.
Fats
This green beans salad recipe is low in fat, with only 2 grams of fat per serving. The oil used in the dressing adds a touch of healthy fats to the dish.
Proteins
Green beans are a good source of plant-based protein, with one serving of this salad containing approximately 4 grams of protein. Pairing the beans with a protein-rich main dish can help create a balanced meal.
Vitamins and minerals
Green beans are packed with essential vitamins and minerals, including vitamin C, vitamin K, and folate. They are also a good source of fiber, which can help support digestive health.
Alergens
This recipe is free of common allergens such as nuts, dairy, and gluten. However, be sure to check the ingredients used in the dressing to ensure they are safe for any specific allergies.
Summary
Overall, green beans salad is a nutritious and delicious dish that is low in carbs and fats, but high in essential vitamins and minerals. It is a great option for those looking to add more vegetables to their diet.
Summary
Green beans salad is a simple and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. With its fresh flavors and vibrant colors, this salad is sure to be a hit at your next meal.
How did I get this recipe?
The first time I saw this recipe, I was filled with excitement. It was a warm summer day, and I had just finished helping my neighbor Mrs. Jenkins pick fresh green beans from her garden. As a young girl, I was always drawn to the vibrant colors and fragrant smells of the kitchen, and I was eager to learn as much as I could about cooking.
Mrs. Jenkins was a kind and patient woman who took me under her wing and taught me the art of cooking. She showed me how to properly prepare the green beans by trimming off the ends and cutting them into bite-sized pieces. She then boiled them until they were tender, but still firm to the touch.
Once the green beans were cooked, Mrs. Jenkins tossed them in a simple vinaigrette made from olive oil, vinegar, garlic, and a touch of sugar. She then added in some chopped red onion, bell pepper, and fresh herbs from her garden. The colors and flavors were so vibrant and fresh, I couldn't wait to try a bite.
As I took my first taste of the green bean salad, I was blown away by the delicious combination of flavors. The crisp green beans, tangy vinaigrette, and crunchy vegetables all came together in perfect harmony. I knew right then and there that this recipe would become a staple in my own kitchen.
Over the years, I have made this green bean salad countless times, each time adding my own twist to the recipe. Sometimes I'll throw in some cherry tomatoes for a pop of color, or add in some crumbled feta cheese for a creamy texture. No matter how I choose to make it, the green bean salad always brings back fond memories of Mrs. Jenkins and the lessons she taught me in the kitchen.
As I grew older, I continued to seek out new recipes and techniques from friends, family, and even strangers I met along the way. Each recipe I learned added to my culinary repertoire and helped me become the confident and skilled cook I am today.
One summer, while visiting my aunt in the countryside, I stumbled upon a small roadside stand selling fresh produce. Intrigued, I stopped to browse the selection and came across a basket of crisp green beans. I immediately thought of Mrs. Jenkins and her delicious green bean salad, so I purchased a bag and brought them back to my aunt's kitchen.
With a newfound sense of inspiration, I set to work creating a new version of the green bean salad. I added in some roasted walnuts for a nutty crunch, and tossed in some dried cranberries for a sweet and tart flavor. The salad turned out to be a hit with my aunt and her guests, and I knew I had stumbled upon a winning combination.
As I sat down to enjoy a serving of the green bean salad, I couldn't help but smile at the thought of all the different recipes and techniques I had learned over the years. Each one had added a new layer of flavor and complexity to my cooking, and had helped me create dishes that were truly unique and delicious.
Looking back, I am grateful for all the people who have shared their recipes with me over the years. From Mrs. Jenkins and her green bean salad to my aunt and her fresh produce stand, each recipe has helped shape me into the cook I am today. And while I may never stop learning and experimenting with new flavors and ingredients, I will always hold a special place in my heart for that first green bean salad that sparked my passion for cooking.