Green bean season is here, and I have a delicious way to enjoy them. This light and crisp salad is delightful and takes just minutes to prepare. The lemon and oregano flavors add a touch of summer flair to ordinary green beans.
Green beans are usually a side dish we have at Thanksgiving. Depending on whose house we are at, it's either the traditional green bean casserole or steamed green beans with butter. My mother used to serve frozen green beans or canned. The frozen variety came in a box, and she would cook them, in the box, in the microwave. The canned ones are just gross! Remembering the smell makes me gag. And the army green color was not appealing.
To get me to eat green beans, my mother had two ways of making them. Shaking Kraft Parmesan cheese all over them and microwaving until the cheese melted. Or she would sprinkle lemon pepper seasoning on them. That was my introduction to green beans when I was younger. It wasn't until I was an adult that I had my first taste of fresh green beans.
So, I thought it was time to upgrade my green bean recipes and try something new. Making a salad with them occurred to me one day, and this recipe was born. I thought of blanching the green beans to cook them slightly, but keeping their crunchiness would be a great way to start.
The idea for the dressing was purely like a chopped a moment. I threw it together with ingredients I had on hand. I love lemon on most everything, and I know lemon and oregano flavors go along from Greek dishes I have had or made. My kids and I loved the salad, and my husband did as well. I was surprised because he doesn't like a lot of things with lemon on it. But he did enjoy this.
Until next, time friends. XO!
Green Bean Salad with Lemon-Oregano Vinaigrette
Serves 4
About 14 ounces of fresh green beans, washed and trimmed
1/4 cup mild-tasting olive oil
1 tablespoon Saba Lemon Balsamic Vinegar (substitute with white balsamic vinegar if you can't find)
1/4 teaspoon dried oregano, crushed between your fingers to release the oil
Zest of 1 small lemon (only use half if you are using the Saba Balsamic Vinegar)
1/4 teaspoon fine sea salt
Pinch of freshly ground black pepper
Shaved or grated Parmesan cheese or Pecorino Romano
Fill a medium-sized bowl with water and ice, leaving room for the green beans to go in. Blanch green beans in a medium pot of boiling water. Cook the beans for 2 minutes. Then, quickly put them in the ice water to stop the cooking process. Place green beans in the refrigerator until cold and ready to use.
Combine the olive oil, balsamic vinegar, dried oregano, sea salt, black pepper, and lemon zest in a small bottle with a tight-fitting lid. Shake until all the ingredients are well combined. Place green beans on a platter, pour on some of the dressing, and top with shaved or grated Parmesan or Pecorino Romano cheese.