Lucky for us, most vegetables are available all year round. However, when the ingredients you use are organic and are in season, they make your dishes taste even better!
Green beans, also known as string beans in the U.S. and haricots verts in France, are rich in antioxidants and flavonoids, contain B vitamins (folate) and protein! They’re also a good source of Vitamin A and Vitamin C which helps neutralize free radicals and boost your immune system.
“Green beans also contain iron, calcium, magnesium, manganese, and potassium, which are essential for body metabolism. They also contain kaempferol and quercetin, which are flavonoids that are essential but not very common in vegetables.” – Mercola
Celebrate September with this seasonal, fresh green bean salad recipe!
4 cups green beans
1.5 cups cooked beans (romano, pinto, lima, navy, chickpeas)
1/2 red onion or a few shallots
1 bunch fresh tarragon
½ cup hazelnuts or almonds, toasted
300 grams feta cheese (preferably goat feta)
Freshly ground pepper
3 Tbsp extra-virgin olive oil
1 Tbsp maple syrup
2 tsp strong mustard
1 Tbsp apple cider vinegar
Pinch sea salt
1. Wash and top green beans. Steam for 4 to 5 minutes until crispy (do not over steam!).
2. Make dressing: Combine all ingredients in a jar and shake vigorously.
3. When beans are cooked, remove from heat and rinse in cold water. Place in a large bowl and add all other salad ingredients.
4. Toss green bean mixture in dressing; season to taste with sea salt and freshly cracked black pepper.