Green Bean and Mint Salad

Kara Kennedy

CSA Shareholder Kara Kennedy loves mint and sent along three recipes. Here’s one that combines two savory share items: green beans and mint.

  • 1 lb fresh green beans, broken into two-inch pieces
  • ¾ cup coarsely chopped fresh mint, divided
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice
  • 2-3 teaspoons minced garlic

Bring a large pot of salted water to a boil over high heat. Add the beans; reduce heat and simmer 5 minutes or until beans are bright green and crisp-tender. Drain the beans and run them under cold water to stop the cooking. Toss beans in a big serving bowl with ½ cup of the mint, olive oil, lemon juice and garlic. Season to taste with salt and pepper. When ready to serve, toss in the remaining ¼ cup mint so you have some perky looking herbs on the plate. Makes 6 side dish servings.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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