The Giving Bean
The prolific string bean has lived in the hearts and minds of many Carolinians, including our educators. Though string beans are often associated with the classic Thanksgiving green bean casserole, they also make a crisp, fresh side dish for hot summer days. Green beans can be harvested in large quantities, making them a great crop for gardeners seeking a plentiful summer or fall harvest. Join our expert health educators as they teach you how to plant string beans and make a garden-fresh green bean salad in the kitchen.
Radishes contain:
Vitamin C: Protects cells and helps the body absorb iron.
Vitamin A: Supports good eye health.
Antioxidants: Support the overall immune system
This recipe also contains olive oil, which is a monounsaturated fat and supports good heart health by decreasing “bad” LDL (low-density lipoprotein) cholesterol and increasing “good” HDL (High-Density Lipoprotein) cholesterol.
Fresh Green Bean Salad with Balsamic Dressing
Time: 15 minutes
Materials: Pot for boiling, measuring cups, spatula, glass jar, knife, cutting board
Ingredients:
1 lb fresh green beans, ends trimmed
1 cup cherry tomatoes, halved
¼ cup Extra-Virgin Olive Oil
¼ cup Balsamic Vinegar
¼ tsp salt
⅛ tsp pepper
½ Tbsp honey
1 clove glove, finely minced
2 Tbsp crumbled feta cheese
½ tsp lemon zest
Directions:
Prepare the beans:
- Bring a pot of water to a boil. Add green beans and boil until tender, about 5-7 minutes.
- While beans boil, prepare a large bowl with an ice water bath.
- Blanch the beans: After 5-7 minutes, remove beans from heat and drain into a colander or scoop them out with a slotted spoon. Place the drained beans in ice water for a few minutes to stop the cooking. This process, called blanching, will keep them bright green and tender.
Make the dressing:
- Mix the olive oil, vinegar, salt, pepper, honey, and garlic. Taste and adjust the seasonings to your preference.
Assemble:
- Drain the beans and pat them dry. Toss the blanched green beans in a bowl with the halved cherry tomatoes.
- Pour the dressing over the green beans and gently toss to coat.
- Fold in the feta cheese and lemon zest before serving.
Optional: This salad can be chilled for half an hour or served at room temperature.
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