We eat a lot of green beans at our house. When my eldest son was a toddler we used to joke that we feared he was going to turn into a green bean. They were his favorite food, by far – and as a consequence he ate them almost every day. He’s open to a modest amount of vegetable rotation these days, so we only eat beans twice a week. I’m often too lazy to do anything more than blanche them and toss them with a tiny bit of good quality butter and some crunchy salt (they are REALLY good that way). When the spirit moves this is our other go-to green bean recipe. It’s light and easy and looks totally fabulous on the plate.
French Beans and Tomatoes (8 servings)
- 2 pounds French green beans, washed and trimmed
- 2 cups cherry tomatoes, halved
- 1 shallot, sliced and then chopped fine
- ½ cup fresh basil, thinly sliced
- 5 tablespoons best quality extra virgin olive oil
- 3 tablespoons best quality red wine vinegar
- a pinch of sugar (1/4 teaspoon)
- 1 ½ teaspoons coarse salt
Blanche the green beans in boiling water until they are just done. Rinse in cold water and then drain.
In a small bowl, whisk together the oil, vinegar and sugar. Combine the green beans, tomatoes, shallot and basil in a large mixing bowl. Pour the dressing over the vegetables and mix gently until all of the beans are coated. This salad works well prepared a few hours in advance (2-4). When you are ready to serve the salad, toss it again with 1 ½ teaspoons of coarse salt. Serve the beans at room temperature. This works well the next day in school lunch boxes. It will look a tad soggy, but it still tastes great!