While I have been back in the kitchen now for a couple of weeks, the truth is I’ve been keeping our meals relatively simple. I’ve also been making a lot of dishes that I can mostly or partially make in advance and that are easy to double or even triple. This is because life with a small baby doesn’t exactly allow for leisurely kitchen adventures – at least not right now. And, having delicious, homemade food already ready is always a good thing.
This Chilled Green Bean Salad with Dill is one of those dishes – one that not only can I make ahead of time, but it actually tastes better when chilled for a while. Plus, it’s a big batch and can last for a couple of days in the fridge (aka make a side dish for multiple meals!).
This is as simple as quick steaming the green beans, tossing them into an ice-bath to stop the cooking and then bathing in a quick dressing. Cover and pop in the fridge and you have an easy and flavorful side dish that will go with just about anything.
- Use the highest quality Extra Virgin Olive Oil you have. This is such a simple salad and the oil flavor really matters and helps make it.
- If you want more of a kick, use two cloves of garlic.
3 Points Plus Per Serving -- Serves 6
2 minPrep Time
7 minCook Time
9 minTotal Time
- 4 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoons balsamic vinegar
- 2 Tablespoons fresh dill (packed), roughly chopped
- 1 medium clove garlic, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 20 to 25 turns freshly ground black pepper
- 2 pounds green beans, cleaned, ends trimmed and steamed
- Begin by mixing the olive oil, vinegar, fresh dill, garlic, salt, pepper and red pepper flakes in a small bowl. Whisk or mix until well combined. Set aside.
- Insert a steamer basket ( I really like this one from OXO ) into a pot with just enough cold water so that there is at least 1/2" of space between top of water and steamer basket. I always throw a teaspoon or so of salt into the steaming water as well.
- Also set up an ice bath in a large bowl or container in the sink (a bowl or container large enough to hold the green beans filled with ice and ice cold water)
- Steam green beans for 6 to 7 minutes, until just tender.
- Immediately drain and transfer green beans to ice bath.This stops the cooking process. Allow to cool and then drain well from the water.
- Transfer steamed and drained beans to a mixing bowl and toss with dressing until well coated.
- Cover and refrigerate until ready to eat and Enjoy!