Bring a large pot of water to a boil. Add the salt.
Wash the green beans, cut of the stem end, and chop into roughly 2 inch pieces. Place the beans into the rapidly boiling salted water. Young and tender beans will be done after about 3 minutes; larger, older beans can take about 7 minutes or so. Taste if in doubt: you want the beans to be just tender, not soft, not hard.
When the beans are just tender drain them in a colander and then submerge the colander in the bowl of ice water to set the color and stop the cooking process.
Whisk together the EVOO, Balsamic Vinegar, & the black pepper.
Once the beans are cooled off, drain very well. Toss the beans in the bowl with the dressing, cover and refrigerate until ready to serve.
When ready to serve, add the onion, tomatoes, and cheese. Toss to combine. Taste and adjust the seasoning if necessary. Enjoy!
Ingredients
Directions
Bring a large pot of water to a boil. Add the salt.
Wash the green beans, cut of the stem end, and chop into roughly 2 inch pieces. Place the beans into the rapidly boiling salted water. Young and tender beans will be done after about 3 minutes; larger, older beans can take about 7 minutes or so. Taste if in doubt: you want the beans to be just tender, not soft, not hard.
When the beans are just tender drain them in a colander and then submerge the colander in the bowl of ice water to set the color and stop the cooking process.
Whisk together the EVOO, Balsamic Vinegar, & the black pepper.
Once the beans are cooled off, drain very well. Toss the beans in the bowl with the dressing, cover and refrigerate until ready to serve.
When ready to serve, add the onion, tomatoes, and cheese. Toss to combine. Taste and adjust the seasoning if necessary. Enjoy!
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