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[edit] Ingredients
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Here are three shades of green: beans, celery and olive. Each brings a unique |
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flavor and texture to this salad. |
1 |
pound green beans, ends trimmed |
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Salt to taste |
¼ |
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2 |
|
1 |
small clove garlic, minced |
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Pinch crushed red pepper flakes |
1 |
stalk celery, trimmed and chopped |
½ |
[edit] Preparation
Step 1 |
Bring a large saucepan of water to a boil. Add the beans and salt to taste and cook until the beans are tender, 6 to 8 minutes. Drain the beans and rinse them under cold water to stop the cooking. Pat the beans dry. (If not using immediately, wrap the beans in a kitchen towel and set aside at room temperature for as long as 3 hours.) |
Step 2 |
In a large bowl, whisk together the oil, vinegar, garlic and red pepper flakes and salt to taste. Add the beans and toss to combine. Add the celery and olives and toss again. Serve immediately. |
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[edit] About Green Beans Celery and Olive Salad
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