Green Beans! There’s just something about those bright, snappy beans that scream sunshine and barefoot dinners on the porch. They’re the quiet heroes of the summer table—easy, crisp, and ready to soak up any herby vinaigrette you throw their way.
If you’re feeling adventurous, you could toss them with grilled peaches and burrata for a sweet-savory spin, or go all-out Southern with a warm bacon dressing. I’ve even seen people pickle them for a tangy crunch in a Bloody Mary!
A crisp green bean salad is such a refreshing choice for June—light, vibrant, and perfect for warm-weather meals. This Herby Green Bean Salad is crisp, vibrant, and packed with flavor.
Herby Green Bean Salad
Salt and pepper
1 lb. fresh green beans, trimmed
½ lb. fresh sugar snap peas
1 Tbsp. stone ground mustard
1 tsp. soy sauce
2 cloves garlic, minced
¼ cup olive oil
½ cup dried cranberries
½ cup slivered almonds, toasted
¼ cup fresh flat-leaf parsley, chopped
¼ cup fresh dill, chopped
1 small head fennel, thinly sliced
Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.
Jill Rozier, Lake Tahoe Markets
www.LakeTahoeMarkets.com