Green beans make for a healthy and crunchy snack for even the pickiest of eaters! They can be eaten raw for the crunch or can be roasted and sautéed with olive oil for other flavors. Either way, green ...

This fresh and flavorful salad recipe provides vibrant colors, crunchy textures, and more without using lettuce! In this ...

but they work great in this cold salad too. Green beans can be used but must be drained and rinsed well if using canned. If ...

To tell how fresh they are ... Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans ...

Sometimes, I cook fresh tuna or salmon filet and ... together the ingredients of a tasty version of Salad Niçoise for my dinner at home. Green beans and small yellow or red potatoes are boiled ...

Add more beans to your menu by making delicious recipes like Honey-Mustard Bean Salad and Garlic-Parmesan Green Beans ...

Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil.

To assemble salad, mix the zucchini, peas, beans, mint leaves, garlic with lemon juice and drizzle with olive oil. Season and taste (you might like to add more lemon juice or olive oil).

To tell how fresh they are ... Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans ...