Cold String Beans Recipe

Prepare beans and water

Trim the stem ends of the green beans and discard any tough strings. Bring 3 cups of water and 1 tablespoon salt to a rolling boil in a medium pot (use a pot large enough so beans can be submerged).

Add the trimmed beans to the boiling water and cook until bright green and just tender-crisp, 2 to 3 minutes depending on bean thickness. Avoid overcooking; they should still have a little snap.

While beans cook, prepare an ice bath by filling a large bowl with 2 cups of ice and cold water. As soon as beans reach the desired doneness, use a slotted spoon or a strainer to transfer them immediately into the ice bath to stop cooking. Let sit 2 to 3 minutes until fully cooled.

Drain the beans thoroughly in a colander or on paper towels, then pat dry. If necessary, trim them to uniform lengths (2–3 inches) for serving.

In a medium bowl whisk together 3 tablespoons olive oil, 1 tablespoon rice vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey (or maple syrup) until emulsified.

Add the finely minced garlic, 3/4 teaspoon of the salt (reserve the rest to taste), and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. The dressing should be bright and balanced; set aside.

Place the cooled, drained beans in a large mixing bowl. Pour the dressing over the beans and toss gently but thoroughly so each bean is coated. Let sit at room temperature for 10–15 minutes to absorb flavors; if serving later, refrigerate for up to 4 hours (bring back to cool-room temp before serving).

Taste and adjust seasoning: add remaining salt (up to the total 3 teaspoons called for) and additional pepper if needed. Toss again.

Fold in 2 tablespoons thinly sliced red onion (or shallot), 2 tablespoons chopped fresh parsley, and 2 tablespoons toasted almonds. If using, sprinkle 2 tablespoons grated Parmesan or crumbled feta and toss lightly.

Transfer to a serving platter or bowl. Garnish with an extra drizzle of olive oil and a final sprinkle of pepper. Serve chilled or at cool room temperature.