Updated: October 11, 2014
Randy Mayor; Cindy Barr

Undressed vegetables will retain their bright color and crisp texture for 1-2 days after blanching. If you put any kind of acid on them, such as vinegar or lemon juice, they will turn a sad gray color—the color they turn when overcooked.

The recipe for Green Bean, Chickpea, and Tomato Salad features blanched green beans that are cooked a day ahead.

For more recipes, see our collection of Vegetable Recipes.

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