Here’s one appetizer that will leave your palate intrigued and happy. Pickled Garlicky Green Bean Salad. Perfect for summer and super easy to make. I served it at my Azerbaijani supper club recently and it was a hit.
To make it, green beans are first cooked, then tossed with garlic and fresh herbs, drizzled with vinegar, and left aside for some time to soak up all the good flavors.
This dish is made with Romano beans, which are broader than the more common French green beans (haricots verts). They’re also fleshier and have flat pods with beans inside that are loaded with distinct flavor. Choose fresh and tender beans for the best results. If Romano beans are not available to you, use French green beans.
- 1 pound Romano beans, trimmed, left whole, or cut in half or more pieces at an angle, if too long
- 5–6 tablespoons red wine vinegar or apple cider vinegar
- 5 cloves garlic, crushed
- 3–4 tablespoons chopped fresh parsley
- Put the beans in a medium saucepan. Add enough water to cover well. Bring to a boil and cook over medium heat until the beans are tender, 10 to 20 minutes. Drain thoroughly.
- Place the beans in a medium mixing bowl. Add the vinegar, garlic, and parsley. Season with salt to taste. Toss well. Cover and chill in the refrigerator for at least 3 hours before serving.
- Arrange the beans neatly on a flat serving platter and serve.