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Feast on our Royal String Bean Salad, featuring Oak Spring Farm's unique white and purple wax beans and distinctive dragon tongue beans. Accented with juicy cherry tomatoes, this vibrant mix not only tantalizes the taste buds but is a visual delight. While crafted as a speedy side, its flavors might just take the crown at your next meal.

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Yields6 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 1.50 lbs Oak Spring Farm string beans (use 1/2 lb each of white, purple, and dragon tongue for a visually stunning dish)
 kosher salt
 ½ cup Oak Spring Farm red onion, finely chopped
 1 pt Oak Spring Farm cherry tomatoes, halved or quartered
 2 tbsp white balsamic vinegar
 4 tbsp extra virgin olive oil
 ½ cup Oak Spring Farm basil leaves, chopped
 ½ cup parmesan cheese, finely grated

Directions

1

Finely chop the red onion and add it to a small bowl of cold water. This will take the sharp edge off of the onion flavor.

2

Trim the beans and cut into 2 inch pieces.

3

Boil 4 quarts of water with 4 tablespoons of kosher salt. Blanch the string beans in the water for about 2 minutes, then place them directly into an ice water bath to stop them from cooking further. They should be brightly colored, tender, but still crisp.

4

Drain the beans and onion.

5

Place the beans, tomatoes, onion, and basil in a serving bowl. Drizzle olive oil and toss to coat. Drizzle in the balsamic and toss to coat. Sprinkle the parmesan cheese in and toss to combine. Taste and adjust seasoning with salt and fresh ground black pepper. Chill until ready to serve. This may taste even better after a day in the refrigerator.

DifficultyBeginner

Ingredients

 1.50 lbs Oak Spring Farm string beans (use 1/2 lb each of white, purple, and dragon tongue for a visually stunning dish)
 kosher salt
 ½ cup Oak Spring Farm red onion, finely chopped
 1 pt Oak Spring Farm cherry tomatoes, halved or quartered
 2 tbsp white balsamic vinegar
 4 tbsp extra virgin olive oil
 ½ cup Oak Spring Farm basil leaves, chopped
 ½ cup parmesan cheese, finely grated

Directions

1

Finely chop the red onion and add it to a small bowl of cold water. This will take the sharp edge off of the onion flavor.

2

Trim the beans and cut into 2 inch pieces.

3

Boil 4 quarts of water with 4 tablespoons of kosher salt. Blanch the string beans in the water for about 2 minutes, then place them directly into an ice water bath to stop them from cooking further. They should be brightly colored, tender, but still crisp.

4

Drain the beans and onion.

5

Place the beans, tomatoes, onion, and basil in a serving bowl. Drizzle olive oil and toss to coat. Drizzle in the balsamic and toss to coat. Sprinkle the parmesan cheese in and toss to combine. Taste and adjust seasoning with salt and fresh ground black pepper. Chill until ready to serve. This may taste even better after a day in the refrigerator.

Royal String Bean Salad