WHY THIS RECIPE WORKS String bean salad is a terrific side dish for any summertime gathering—especially if it can be made ahead of time, as this one can. We combined green beans and yellow wax beans with a potent vinaigrette while still warm, and then refrigerated the salad until chilled. The honey and Dijon mustard are a classic pairing that thickened the vinaigrette enough for it to coat the beans nicely, with the bite of the mustard and touch of cayenne pepper intensifying the overall flavor and pairing nicely with the fresh tarragon. Skipping the typical step of plunging the beans into ice water after cooking worked to this salad’s advantage. Tossing the beans with the dressing immediately after boiling and draining them caused the warm beans to soak up some of the flavorful vinaigrette, resulting in a tender, not-too-crunchy texture. The salad tasted even better after the short chilling time in the refrigerator let the flavors mingle.
Serves: 4 to 6
Total time: 25 minutes (plus 30 minutes chilling time)
INGREDIENTS:
- 3 tablespoons extra-virgin olive oil
- 1½ tablespoons white wine vinegar
- 1½ tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 teaspoons minced fresh tarragon, dill, or parsley Salt and pepper
- ⅛ teaspoon cayenne pepper
- 12 ounces green beans, trimmed
- 12 ounces yellow wax beans, trimmed
INSTRUCTIONS:
- Whisk oil, vinegar, mustard, lemon juice, honey, tarragon, ¼ teaspoon pepper, and cayenne together in large bowl; set aside.
- Bring 4 quarts water to boil in large pot. Add beans and 2 teaspoons salt and cook until beans are crisp-tender, about 5 minutes. Drain beans, add to bowl with dressing, and toss to combine. Refrigerate for at least 30 minutes or up to 3 days. Season with salt and pepper to taste. Serve cold or at room temperature.
