I’ll admit that I really enjoy green beans, especially fresh ones. Growing up, my parents always used the canned beans, and as I never truly liked them, I ate them anyway, typically with lots of black pepper. But you know when you get a good bean, and it is typically a fresh one, cooked just right.
I started to really love fresh green beans when I moved back to Milwaukee. Our landlord at the time, Angelo, an elderly Italian man, which I might add, had a ton of energy, grew beans, basil, tomatoes, zucchini, among other things in the back yard of our urban duplex. We were just lucky to have a backyard in this neighborhood, and one with two huge gardens! I remember clearly getting off of work on these Summer afternoons, going out in the backyard with my bowl, and handpicking beans, then going into the kitchen and making a nice stir fry with beans, garlic, and sometimes adding a bit of oyster sauce. Fresh as fresh gets.
Now I have my beans in my own garden, and as much as I love the standard green bean, garlic, and oyster sauce sautee, I wanted to do something different this week. After reviewing my own landscape, I decided that I had a ton of mint growing, the beans,a dn heck, plenty of red onion left over from my carnitas, that it would just be a nice, and interesting combination. Clean, fresh, and neat, these beans stack up, and perfect for a Summer afternoon.
- Fresh green beans, washed, ends cut off
- 2 tbsp fresh mint leaves, finely diced
- 3 tbsp red onion, minced
- 1 tbsp olive oil
- pinch of salt
- pinch of pepper
- 3 tbsp red wine vinegar
- zest of half a lemon
Begin by bringing a pot of water to a boil. Toss in your beans. In the meantime, add a lot of ice to a bowl of water and let this get nice and cold. Cook the beans for about 4 minutes, drain, and place in the ice bath to prevent them from cooking any further.
In the meantime, get a ziplock bag ready. To a small bowl add the remaining ingredients and mix well. Remove your beans with a slotted spoon and place them in the ziplock bag. Add the dressing. Seal and give it a good shake, placing it in the refrigerator for about 30 minutes to let the flavors set in.
Plate and serve. Fresh, crisp, and clean, these beans are sure to please.