Healthy Green Bean Salad

Garlic and olive oil make this super-simple chilled green bean salad extra-healthy–which makes sense, since it comes to us from Dr. Andrew Weil. Besides, it tastes fabulous and makes a perfect bring-along to picnics and cookouts.

INGREDIENTS

1 pound thin green beans
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and finely minced
4 strips lemon zest
1 bay leaf
Seasalt to taste

1. Cook the beans in a large pot of boiling water for 5 minutes, or until bright green and just crisp-tender. Drain and rinse immediately with cold water, then pat dry. Place beans in a large bowl.

2. Add oil, garlic, lemon zest, and bay leaf. Toss well to coat, and add salt to taste. Cover and allow to stand at room temperature for several hours.

3. Remove bay leaf and lemon zest before serving.

Serves 4.

Inspired by a recipe of Dr. Andrew Weil's in In Great Taste, by Evelyn H. Lauder (Rodale Press, 2006).

21 comments

Jetana A
Jetana Aabout a month ago

I prefer my green beans cooked tender. They still make wonderful salads.

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Camilla V
Camilla Vagaabout a month ago

thanks

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Ruth S
Ruth Sabout a month ago

Thanks.

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Marija M
Marija M1 months ago

tks

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Donna Hamilton
Donna Hamilton4 years ago

Thanks for the recipe.

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leslie c.
leslie c5 years ago

sounds great! thanks!

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J.L. A.
JL A5 years ago

yum

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Duane B.
.5 years ago

Sounds good. Thank you for sharing.

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Joe R.
Joe R5 years ago

Sounds refreshing!

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Eco M I A MoonWalk Again

thanks for article

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