Wednesday, October 12, 2022

Green Bean Salad with Queso Fresco #recipe by @LeslieKarst

 

I harvested the last of my green beans a few weeks ago and decided to use them in a quick and easy dish that allows the flavor and crunch of home-grown beans to shine through.


This may be a simple dish, but it’s definitely a winner, and works as a great side for any number of main courses: barbecue, pasta, meatloaf, fried chicken, you name it! 

 



I used queso fresco here—a salty Mexican cheese similar to mozzarella or goat cheese—but either of those other cheeses would also work. And do use a good quality extra-virgin olive oil if you have it on hand, as it’s the primary ingredient in the dressing.


Green Bean Salad with Queso Fresco

(serves 4-6)


Ingredients


1 lb. fresh green beans (the smaller, the better)

½ teaspoon granulated or powdered garlic

5 oz. queso fresco (½ a package)

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar (not pictured)

salt and black pepper to taste

 


Directions


Snap the ends off the beans and de-string them, if necessary. Crumble the cheese.

 


Get a large pot of water boiling with a generous amount of salt (1-2 tablespoons) added. While the water is coming up to a boil, fill a baking pan or some similar container with ice and add water. (Leave enough room in the container for the beans.)

 


Drop the beans into the boiling water and let it come back to a rolling boil. 

 


As soon the beans change color (which should happen right after the water comes back to a boil), drain them and then place them in the ice water. Swish the beans around with your hands until they’ve cooled, then drain them again. (This step is important because it stops the beans from continuing to cook after they’re removed from the hot water. You want them to still have a nice snap when you bite into them. It also helps them retain their bright green color—as does the salt in the water.)

 



Pat the beans dry, then place them in a large bowl. Sprinkle on the garlic powder and toss. 

 


Add the cheese and toss again.

 


Finish with the olive oil and balsamic vinegar, then add salt and pepper to taste. (Be careful not to over-salt, as the cheese is naturally pretty salty.)

 


The beans can now be kept in the fridge for several hours until ready for service. Yum!

 


🍃  🐑  🌱


The daughter of a law professor and a potter, Leslie Karst learned early, during family dinner conversations, the value of both careful analysis and the arts—ideal ingredients for a mystery story. Putting this early education to good use, she now writes the Lefty Award-nominated Sally Solari Mysteries, a culinary series set in Santa Cruz, California.

An ex-lawyer like her sleuth, Leslie also has degrees in English literature and the culinary arts. She and her wife and their Jack Russell mix split their time between Santa Cruz and Hilo, Hawai‘i.


Leslie’s website
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THE FRAGRANCE OF DEATH

is now available for purchase here!

 


 

Praise for Leslie's most newest Sally Solari mystery, THE FRAGRANCE OF DEATH:

 

“A page turner for me from the very first chapter, THE FRAGRANCE OF DEATH had everything I’m looking for in a mystery and more.”

Lisa K's Book Reviews



"[An] enjoyable fifth outing for Santa Cruz, Calif., chef Sally Solari.... This well-done culinary cozy should win new fans for the ever enterprising Sally."

Publishers Weekly




All five Sally Solari Mysteries are available through AmazonBarnes and Noble, and Bookshop.


 


Dying for a TasteA Measure of Murder, and Murder from Scratch are also available as AUDIOBOOKS from Audible!






8 comments:

  1. Thank you for the recipe! Sounds oh so yummy.
    2clowns at arkansas dot net

    ReplyDelete
  2. Fresh beans from the garden! What a treat.
    This sounds like a great way to let their yumminess shine.

    ReplyDelete
    Replies
    1. So true, Libby--when I have lovely beans like this, I always keep the recipe simple!

      Delete
  3. Now I'm hoping for fresh green beans in my next Farmbox delivery! Sounds yummy!

    ReplyDelete