ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marinated Summer Beans

Yield 8 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 68
  • fat 3.7 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.6 g
  • protein 2.2 g
  • carbohydrate 8.9 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 199 mg
  • calcium 46 mg

How to Make It

  1. 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.