Oxbow Farm & Conservation Center


Fresh String Bean Salad


A simple and pretty way to make a delicious string bean salad. From “How Easy is That?” by¬†Ina Garten




  • kosher salt
  • 1 1/2 lbs Green beans, both ends trimmed
  • 2 T Dijon mustard
  • 2 T white wine vinegar
  • 1/4 tsp freshly ground pepper
  • 1/2 C good olive oil
  • 2 T minced fresh dill

  • Fill a large bowl with ice water.

  • Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl.

  • In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion.

  • Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature.

  • If the beans aren’t served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.