Summer Wind Farms
Culinary Collection
Home Kitchen Class
Madeline's Green Bean Salad
Summer Wind Farms
Madeline Ferrucci’s Green Bean Salad
Our family enjoyed this green bean salad at almost every summer meal at my mother, Madelyn’s house. My Dad grew the beans then my mom would work her magic on them! If you’re used to basic boiled beans with no flavor there’s two things you need to do: use fresh organic green beans from Summer Wind Farms and make these young tender beans in this flavorful cold salad instead of that bland and boring warm side dish.
1 lb. tender green beans, ends snapped and rinsed
1 small, sweet CANDY or Vidalia onion
1 Tablespoon finely chopped parsley
2-3 garlic cloves crushed, domestic only, preferably local
1 teaspoon oregano
Salt and pepper to taste
4+ Tablespoons high quality olive oil
Dash of balsamic or wine vinegar at serving time
After snapping and rinsing the beans place them in a pot of boiling water for 10-12 minutes. Take a bean out every few minutes and taste it so that you get them cooked to the consistency your family likes. We like them with a little crunch, not cooked till they’re mushy. Drain them in a colander and rinse with cold water.
Place them in plastic marinator or a low casserole dish. Cut the onion in half and then again into half-moons and separate. Add the onion and the crushed garlic to the beans along with the parsley, seasonings and olive oil. Toss thoroughly and refrigerate for a few hours to chill. The beans will keep in your refrigerator for several days. Sprinkle some vinegar on at serving time, we like balsamic but any kind is fine. We serve this as a cold side dish salad. You can add some diced (grape or round) tomato to this also which works nicely with it.
This dish was often on Madelyn’s table during the summer along with a Jersey tomato salad. They’re both so good, rather than make a choice I would just combine them.
Enjoy!
Dave Ferrucci
Our family enjoyed this green bean salad at almost every summer meal at my mother, Madelyn’s house. My Dad grew the beans then my mom would work her magic on them! If you’re used to basic boiled beans with no flavor there’s two things you need to do: use fresh organic green beans from Summer Wind Farms and make these young tender beans in this flavorful cold salad instead of that bland and boring warm side dish.
1 lb. tender green beans, ends snapped and rinsed
1 small, sweet CANDY or Vidalia onion
1 Tablespoon finely chopped parsley
2-3 garlic cloves crushed, domestic only, preferably local
1 teaspoon oregano
Salt and pepper to taste
4+ Tablespoons high quality olive oil
Dash of balsamic or wine vinegar at serving time
After snapping and rinsing the beans place them in a pot of boiling water for 10-12 minutes. Take a bean out every few minutes and taste it so that you get them cooked to the consistency your family likes. We like them with a little crunch, not cooked till they’re mushy. Drain them in a colander and rinse with cold water.
Place them in plastic marinator or a low casserole dish. Cut the onion in half and then again into half-moons and separate. Add the onion and the crushed garlic to the beans along with the parsley, seasonings and olive oil. Toss thoroughly and refrigerate for a few hours to chill. The beans will keep in your refrigerator for several days. Sprinkle some vinegar on at serving time, we like balsamic but any kind is fine. We serve this as a cold side dish salad. You can add some diced (grape or round) tomato to this also which works nicely with it.
This dish was often on Madelyn’s table during the summer along with a Jersey tomato salad. They’re both so good, rather than make a choice I would just combine them.
Enjoy!
Dave Ferrucci
Here are some warm green bean side dishes that we love. Both from Mangia with Michele of course!