Green Bean Salad with Cilantro Sauce

This Green Bean Salad with Cilantro Sauce takes the traditional green bean salad to a whole new level with a vibrant and flavorful cilantro-based pesto. The fresh and grassy cilantro is paired with toasted walnuts, garlic, and a touch of lemon juice to create a delightful sauce that coats the crisp-tender green beans. This salad is a burst of color and taste, making it a perfect side dish for any meal or a refreshing appetizer for warm-weather gatherings.

SERVES 6 TO 8

INGREDIENTS:

• ¼ cup walnuts
• 2 garlic cloves, unpeeled
• 2½ cups fresh cilantro leaves and stems, tough stem ends trimmed (about 2 bunches)
• ½ cup olive oil
• 4 teaspoons lemon juice
• 1 scallion, sliced thin
• Salt and pepper
• 2 pounds green beans, trimmed

INSTRUCTIONS:

1. In an 8-inch skillet over medium heat, toast the walnuts and garlic, stirring often, until fragrant and toasted (about 5 to 7 minutes). Transfer them to a bowl. Let the garlic cool slightly, then peel and roughly chop it.
2. In a food processor, process the walnuts, garlic, cilantro, olive oil, lemon juice, scallion, ½ teaspoon salt, and ⅛ teaspoon pepper until smooth (about 1 minute), scraping down the bowl as needed. Season the sauce with salt and pepper to taste. (The sauce can be refrigerated for up to 2 days.)
3. In a Dutch oven, bring 3 quarts of water to a boil over high heat. Meanwhile, fill a large bowl with ice water. Add 1 tablespoon of salt and the green beans to the boiling water and cook until crisp-tender (about 4 minutes). Drain the beans and transfer them to the ice water, letting them sit until chilled (about 2 minutes).
4. Drain the beans and transfer them to a bowl. Add the cilantro sauce and toss to coat. Season the salad with salt and pepper to taste and serve. (The salad can be refrigerated for up to 4 hours.)

VARIATION:

Green Beans and Potatoes with Cilantro Sauce:

Before cooking the beans, place 1 pound of red potatoes, unpeeled and sliced ¼ inch thick, in a large saucepan and add water to cover by 1 inch. Bring to a boil, then reduce to simmer and cook until tender (about 5 minutes). Drain the potatoes, spread them out over a rimmed baking sheet, and drizzle them with some of the cilantro sauce. Reduce the amount of beans to 1 pound and cut them into 2-inch lengths, then cook them as directed. Toss the beans and potatoes with the remaining sauce, season with salt and pepper to taste, and serve.

TIPS:

• Selecting Fresh Green Beans: Choose fresh and vibrant green beans with no blemishes or signs of wilting. Look for beans that are crisp and snap easily when bent.
• Toasting Walnuts and Garlic: Toasting the walnuts and garlic in a skillet brings out their nutty flavors and adds depth to the cilantro sauce. Keep an eye on them while toasting to prevent burning.
• Milder Olive Oil: Opt for regular olive oil rather than extra-virgin olive oil in this recipe. The milder flavor of regular olive oil allows the cilantro to shine through and complements the other ingredients perfectly.
• Blanching and Shocking the Beans: Blanching the green beans in boiling water and then shocking them in ice water sets their vibrant green color and ensures they are cooked evenly. This process also helps retain their crispness.
• Don’t Dry the Beans Completely: When tossing the blanched beans with the cilantro sauce, there’s no need to dry them completely. The remaining water on the beans will help to thin out the sauce and coat the beans evenly.

This Green Bean Salad with Cilantro Sauce is a delightful twist on the classic green bean salad, elevating it with the fresh and herbaceous flavors of cilantro and the nuttiness of toasted walnuts. The zesty lemon juice adds brightness, while the garlic gives a hint of pungency. Enjoy this refreshing and colorful salad as a side dish, a potluck favorite, or a light and healthy summer appetizer.