Janet Zappala

Janet Zappala

This is one of the easiest and tastiest, not to mention the most nutritious, salads you can make in a minute – well, maybe not literally a minute, but close to it. Once you blanch the beans and then shock them, it’s nearly done. Serves 4.

What you’ll need:

You’ll need about a pound of fresh green string beans or haricot verts, if you want to get fancy and go all French on your family and friends. They really are the best. Rinse with cold water and trim the ends.

Boil beans in a large saucepot of salted water until al dente, or crisp tender, about 2 minutes or so.

Have a bowl of ice water ready, shock beans, then drain and pat dry. This will keep them bright green and crispy. Put beans in a medium to large sized bowl and set aside.


In a small bowl, add 2 1/2 tablespoons red wine vinegar, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, salt and pepper to taste. Add 1/4 cup olive oil in a steady stream whisking constantly until thoroughly combined.

Pour over beans, and using your clean hands mix it up so that the beans are lightly covered in the dressing. Add a little dressing at a time so it’s not too heavy; you be the judge.

That’s it…dig in and enjoy!

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