Green Bean Salad with Cherry Tomatoes and Feta
By Andrew Janjigian
Appears in Cook's Illustrated July/August 2019
WHY THIS RECIPE WORKS
To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender ...