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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The beauty of this summery side is that the recipe can be prepared up to one day ahead; as they sit, the beans absorb more flavor. If you don't have chile paste, use 1/4 to 1/2 teaspoon crushed red pepper. Ingredients:
3 1/2 teaspoons salt, divided |
1 pound fresh green beans, trimmed |
1 pound fresh wax beans, trimmed |
3 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons extra-virgin olive oil |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 teaspoon chile paste with garlic (such as sambal oelek) |
1 garlic clove, minced |
Directions:
1. Add 1 tablespoon salt and beans to a large saucepan of boiling water; cook 6 minutes or until crisp-tender. Drain; rinse with cold water. Drain. Combine remaining 1/2 teaspoon salt, parsley, and remaining ingredients in a large bowl. Add beans to bowl; toss well. Chill at least 1 hour, tossing occasionally.
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