Lately we’ve been eating so many green beans that we should probably be turning into them.
Honestly, 99% of the reason that we’ve been eating them so often is that they come in very handy steam-in-bag pouches that let me feel virtuous about giving my son green things with a minimal outlay of effort, but fortunately they also happen to be extremely delicious once things like butter, garlic and salt are added.
But there are only so many times one can eat the same exact side dish in a given year, and so it was time for a little switch-up. I’ve written before about how much I love the recipes you find in People, and I continue to be a big fangirl about them: they’re prettily photographed, unlikely to be completely despised by anyone in the family, and usually more or less foolproof. I tweaked this recipe a little to suit my tastes, and it’s a must-try: so fast, satisfying enough to make a great next-day lunch if you have leftovers, and fantastically fresh and tangy.
THREE-BEAN SALAD WITH MINT (Adapted from People Magazine).
Serves 4
What you need:
1 package steam-in-bag haricots verts
1 15-oz can cannellini beans, drained and rinsed
1 15-oz can chickpeas, drained and rinsed
1/4 cup coarsely chopped mint
1/4 cup red wine vinegar
1/4 cup sparkling water (yay, Sodastream)
1/2 cup extra-virgin olive oil
Maldon sea salt
What you do:
1. Steam the beans according to package directions. When they’re done, combine them in a bowl with the cannellini beans, chickpeas and mint. Toss well.
2. In a small bowl, whisk together vinegar, sparkling water and olive oil; pour over beans and toss to coat. Season well with sea salt and serve immediately, or let cool and serve as a cold side dish.
