In my quest to add interest to my catered salad bars, I took inspiration from a recipe for Green Bean Salad in The New York Times Cook Book 1961 (below). After tinkering with this recipe for several years, I came up with a dressing that is jazzy and delicious. This salad is served cold after marinating several hours or overnight, so it is a great summer salad and/or side-dish especially when serving Italian food. Enjoy!
Below is my interpretation of this “lost” recipe. I call it Marinated Green Bean Salad:
Wash and snap one pound of green beans.
Combine dressing ingredients.
Boil green beans four minutes.
Drain.
Arrange cooked green beans in an air-tight container.
Add dressing and marinate at least two hours.
Garnish with grated Parmesan cheese and serve.
Marinated Green Bean Salad
Ingredients
- 1 lb. young slender green beans
- 1/2 tsp kosher salt
Dressing:
- 2/3 cup Olive Garden Italian Dressing
- 2 – 3 cloves garlic, minced
- Dash cracked black pepper
Garnish:
- 1 – 2 Tbsp grated Parmesan cheese for garnish
Directions
- Wash and drain green beans and snap off blossom ends (snap off tails if desired).
- Bring a quart of water and 1/2 tsp salt to a boil in a medium pot; add prepared green beans and cover.
- Once pot returns to a boil, set timer for four minutes (Cook time depends on size of green beans. If beans are a little thicker, add another minute to the cook time).
- Immediately plunge cooked green beans into very cold water to cool. Drain and set aside.
- Combine dressing ingredients and set aside.
- Arrange green beans in an air-tight container, drizzle dressing over beans, cover and refrigerate for at least two hours. (Swirl the beans around in the container from time to time while marinating).
- To serve, arrange green beans on a platter draining away most of the dressing. Garnish with Parmesan cheese.
Recipe Compliments of Cookbooklady.com
