GREEN BEAN SALAD back to home
serves 4
You may have noticed that there a number of green bean recipes in this cookbook. There is a reason for that. When Leah was little, green beans were one of the few vegetables that she would eat- and even then it took some coaxing. We would put just a few on her plate and every now and then Jim would announce:” green bean time!” Then we would all eat a bean. As long as it was a game she went along with it. Thus, I made green beans frequently. And,happily, over the course of the years Leah learned to like many different vegetables.
1 # green beans- i like the petit French variety
1/2 cup small dice red bell pepper
1/4 cup pistachio herb pesto
Put a large pot of salted water on to boil. Trim the beans. Rinse under hot water very well -right before adding to the pot of boiling water-(Julia Child method) Cook the beans until just starting to get tender when you pierce them with a fork - I start checking at 3 minutes- it might take as much as 6 or 7- it all depends on the bean.
Drain the beans in a colander and rinse under cold water to prevent further cooking. Spread them out on paper towels to dry them.
When they have cooled some-add the beans to a serving bowl and toss in the red pepper. Add the pesto and with very clean hands toss to coat the beans with the pesto. Serve room temp or refrigerate and serve cold.