Green Bean Salad

Feeling a tinge of wanderlust? This green bean salad might just be your ticket to the Mediterranean this summer (via your backyard, of course). Lightly dressed with a French-style vinaigrette that comes together in a mason jar, this simple summer salad is delightfully tangy, fresh, and tastes great even when served at room temperature. It's the perfect green bean recipe for a summer cookout menu, or you could even try it as an easy, make-ahead Thanksgiving side dish in the fall. 

What can I add to green beans for flavor?

There are many different ways to cook green beans, to vary their flavor. You can blister them in a skillet, for a crunchier texture, braise them with tomatoes until meltingly tender, or mix them into everyone's favorite green bean casserole. They also taste great cooked in a skillet with a little butter and garlic, or dressed simply in a three bean salad. For this recipe, a dressing of olive oil, red wine vinegar and dijon mustard coats the green beans. Tomatoes, olives, and goat cheese add fresh, briny and creamy flavors, making the whole salad tangy and bright. 

Should I cut the ends off of green beans? 

Many green beans in the grocery store will be packaged with the ends already trimmed. If you need to trim them yourself, there is really only one side of the green bean that needs to be cut. Look for the part that has a woody tip and stem: this is the part of the bean that used to be attached to the plant and is best to remove before eating. The opposite side of the bean, with the thin string, is perfectly fine for eating. It's good to cut it off only if it is starting to look brown. 

How long will green bean salad keep?

This salad looks its best when served within an hour of being dressed, but it can be held in the refrigerator for up to 24 hours. The vinegar in the salad dressing will dull the green beans bright color, the longer it sits on the salad, but it will still taste delicious!