Green beans in marinade
6 servings
30 minutes
Marinated green beans are a light, refreshing, and sophisticated recipe from author cuisine. It combines the tenderness of boiled beans, the tangy acidity of white wine vinegar, and the velvety texture of sunflower oil. Adding fresh tomato slices and fragrant parsley gives the dish freshness and lightness. This recipe is rooted in Mediterranean culinary traditions where simple and natural ingredients play a key role. The dish is perfect as an appetizer or side dish for meat and fish, as well as a standalone light dinner. Its presentation delights the eye: the bright green of the beans, juicy red tomatoes, and golden marinade create an appetizing harmony. The taste is balanced with a slight acidity that highlights the natural sweetness of the beans.
1
Boil the beans in salted water for about 10 minutes. Rinse with cold water. Dry immediately.
- Green beans: 1.5 kg
- Salt: to taste
2
Mix vinegar with a pinch of salt and, while whisking, gradually add sunflower oil. All components should combine into a single whole.
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Sunflower oil: 6 tablespoons
3
Slice the tomatoes and chop the parsley finely. Place the beans on a serving dish and sprinkle with parsley. Drizzle with vinegar dressing and mix lightly. Arrange the tomato slices and season with salt.
- Tomatoes: 2 pieces
- Parsley: 3 stems
- Green beans: 1.5 kg
- White wine vinegar: 2 tablespoons
- Salt: to taste
