Green Bean Salads
These are some old-time traditional green bean salads. Simple in construction, but they sound very flavorful.
Green Bean Salad
Posted on 8 February 2009 by Alix, https://vintagecookbooktrials.wordpress.com/
This recipe is just a simple green bean side salad, from The Italian Cookbook by Maria Luisa Taglienti, published by Spring Books in 1953. It’s a comprehensive guide to Italian recipes from all regions of that country. Really tasty cold salad. The garlic and the pepper were not overpowering, but are definitely present.
Green Bean Salad or Fagiolini all’agro
2lb fresh green beans cut into 2-inch lengths
1/2 cup olive oil
1 tablespoon wine vinegar
1 large clove garlic
salt and pepper
dash of crushed red pepper
Cook green beans in slightly salted water until tender but still firm, about 30 minutes. Drain. While beans are cooling, rub salad bowl with garlic. Place garlic in bowl with oil, vinegar, red pepper, salt and pepper, and let stand till beans have reached room temperature. Add beans to ingredients in bowl and mix well. Place in refridgerator for 1.5 hours. Remove garlic before serving. Serves 6.
Bohnensalat
Posted on 10 August 2009 by Alix, https://vintagecookbooktrials.wordpress.com/
An Old German salad. This is my own recipe inherited from my mother, who inherited it from her mother, who I suspect inherited from her mother. However, this particular version I like to feel is distinguished by its simplicity. Smooth and soft, it can be served instead of a vegetable with just about any dish.
400g green string beans
3 tablespoons oil
1 tablespoon vinegar
salt and pepper to taste
1 small onion, finely chopped, or shallot or some spring onions
1/2 teaspoon dried tarragon, oregano, dill or garlic
1 sprig parsley for garnish
Cut the washed beans into 25mm lengths and boil in salted water until barely tender. Drain and rinse with cool water. Leave to cool.
Combine oil, vinegar, salt and pepper in a salad bowl, whisking together well. Add the chopped onion and herbs (if used)
Add the cooled beans and toss it all together gently. Leave to marinate for 1 hour in a cool place.
Toss again just before serving and garnish with parsley
