Green Bean Salad with Cherry Tomatoes and Feta

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Appears in Cook's Illustrated July/August 2019, America's Test Kitchen TV

For deeply flavored, tender, bright-green beans, we turned to an unexpected source for inspiration: the ocean.

SERVES 4 to 6

TIME 40 minutes

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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 ...

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