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.
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Chilled Green Bean Salad with Dill
- 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!