The beauty of this summery side is that the recipe can be prepared up to one day ahead; as they sit, the beans absorb more flavor. If you don't have chile paste, use 1/4 to 1/2 teaspoon crushed red pepper.
3 1/2 teaspoons salt, divided
1 pound fresh green beans, trimmed
1 pound fresh wax beans, trimmed
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chile paste with garlic (such as sambal oelek)
1 garlic clove, minced
How to Make It
Add 1 tablespoon salt and beans to a large saucepan of boiling water; cook 6 minutes or until crisp-tender. Drain; rinse with cold water. Drain. Combine remaining 1/2 teaspoon salt, parsley, and remaining ingredients in a large bowl. Add beans to bowl; toss well. Chill at least 1 hour, tossing occasionally.
Enjoyed this simple salad for family lunch. Made 1/4 the recipe (small family) and added a heaping TB of fresh chopped basil and a sprinkle of lemon pepper. Served over greens with cottage cheese, cherry tomatoes and rye toast.