• last year
In this video, Nicole shows you how to make a marinated green bean salad with a homemade dressing. After boiling and blanching the green beans, whisk together the dressing by combining garlic with balsamic vinegar, olive oil, crushed red pepper, and fresh herbs like basil and mint. Cover the beans in the tangy dressing and let them marinate in the fridge. Pour the remainder of the dressing over the beans before enjoying the crunchy texture and refreshing flavor of this summertime salad!
Transcript
00:00 Everybody's always looking for something new
00:01 to do with green beans.
00:03 I got you covered.
00:03 Marinated green bean salad.
00:06 I'm gonna start with my green beans
00:07 that I've already trimmed and rinsed.
00:09 And I'm just gonna blanch them in some boiling water.
00:11 Let them cook for just about a minute
00:13 to set that green color.
00:14 If you still see some of this like lighter color,
00:17 then they're not quite done.
00:19 And then I'm gonna shock them in an ice bath.
00:21 This will stop the cooking right when I pull them out.
00:24 All right, we're gonna let these bathe
00:26 in their little ice bath until they're all cold
00:29 and the cooking has definitely stopped.
00:31 Now let's make our dressing.
00:32 I'm gonna start by crushing a couple cloves of garlic.
00:36 To that, a little bit of balsamic vinegar
00:38 and then some olive oil.
00:40 And then for a kick, a little bit of crushed red pepper.
00:43 Whisk it up.
00:44 Add in a little salt and pepper.
00:46 Fresh basil and mint.
00:49 It's gonna really brighten this up.
00:51 Make sure all our water is out of our green beans.
00:54 We don't want watery dressing.
00:56 Okay, and into the bowl they go.
00:58 Coat them well in that dressing.
01:00 Taste for the seasoning first.
01:03 Little more salt.
01:04 Also wouldn't mind a little more heat.
01:07 These are marinated green beans,
01:09 so we're going to let them marinate.
01:11 You want the longer the better.
01:13 They're not gonna change that much in appearance,
01:15 but they're gonna have time to absorb those flavors.
01:18 Cover 'em up, refrigerate.
01:21 See you in a little bit.
01:23 All right, marinated.
01:26 Add these to a little serving dish.
01:28 And then you wanna finish it off
01:30 with more of those herbs chopped and sprinkled fresh on top.
01:33 If green equals fresh,
01:36 then you know you're getting the best right here.
01:38 Mm, the tanginess from the vinegar,
01:42 but all those fresh herbs are really what makes it.
01:45 You can still hear the crunch,
01:46 but they've still absorbed a lot of that marinade.
01:49 Just so fresh.
01:51 While it's still warm outside
01:52 and you can get your hands on this fresh, good greenness,
01:54 do it and make this.
01:56 You won't regret it.
01:57 This might be better than my mom's.
01:59 She said it, she said it folks.
02:04 (upbeat music)