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.
[cooked-sharing]
Yields6 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
1.50lbsOak Spring Farm string beans (use 1/2 lb each of white, purple, and dragon tongue for a visually stunning dish)
kosher salt
½cupOak Spring Farm red onion, finely chopped
1ptOak Spring Farm cherry tomatoes, halved or quartered
2tbspwhite balsamic vinegar
4tbspextra virgin olive oil
½cupOak Spring Farm basil leaves, chopped
½cupparmesan 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
1.50lbsOak Spring Farm string beans (use 1/2 lb each of white, purple, and dragon tongue for a visually stunning dish)
kosher salt
½cupOak Spring Farm red onion, finely chopped
1ptOak Spring Farm cherry tomatoes, halved or quartered
2tbspwhite balsamic vinegar
4tbspextra virgin olive oil
½cupOak Spring Farm basil leaves, chopped
½cupparmesan 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.
