Simple Green Bean Salad
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Sherry Vinegar2 tbsps
Balsamic VinegarDirections:
1
Put a medium saucepan over medium-high heat and add 2 tablespoons olive oil
2
Once the oil is hot, remove the pan from the heat and add the wheat berries, then return to the heat
3
Add a pinch of salt and allow the berries to toast
4
Add 3 1/2 cups water and cook until the wheat berries start to break apart and the water is mostly absorbed, about 45 minutes
5
Taste; they should be chewy but firm
6
Set aside
7
Meanwhile, bring a large pot of water to a boil over medium heat
8
Add salt until the water tastes like mild seawater
9
How will you know? Taste a drop of water
10
Prepare an ice bath by filling a large bowl with cold water
11
Add some ice cubes and line the bowl with a strainer
12
Stir the green beans into the ice bath within the strainer to awaken any beans that are limp
13
Strain and add them to the boiling water; cook 2 to 3 minutes
14
Use a slotted spoon or spider to remove the beans from the water, immediately transferring them back to the ice bath
15
Allow them to sit in the ice bath for a few minutes, swirling them gently
16
Transfer the green beans to a kitchen towel and pat dry
17
Transfer them to a serving bowl and refrigerate
18
In a medium bowl, whisk the remaining 2/3 cup olive oil, the sherry vinegar and balsamic vinegar
19
Season with salt and pepper and set aside
20
When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette to taste
21
Toss to combine and season with salt and pepper, if needed
22
Serve immediately
23
Photograph by Kat Teutsch