Adapted from Ali Slagle
Common green beans are called for in this recipe, but numerous varieties of heirloom bush, pole, and runner beans are available from local farmers or, if you’re industrious, from your own garden; they can be grown into the fall in much of New Mexico. Rattlesnake, Long Dragon Tongue, Blue Lake, White Lady, and Romano beans are just a few of the beautiful options to be found at local markets. Likewise, classic dill pickles are among the many delicious pickle offerings from creative food artisans in New Mexico; why not go for it and try something different? For maximum flavor, use pickles that are brined with herbs and seeds.
Green Bean Salad with Pickles
Ingredients
- 1/2 cup pickled veggies, chopped, plus 3 tablespoons brine (I used tiny grocer ABQ's dill pickles)
- 1/2 small red or white onion, thinly sliced
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 pound bush or pole beans, trimmed and cut into bite-sized pieces
- 4 ounces feta, crumbled, plus feta brine for seasoning (optional)
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Season boiling water heavily with salt, then add beans. Cook until bright in color and just tender, 3–4 minutes. Drain, then rinse under cold water to stop the cooking and preserve the color. Shake off as much water as possible and pat dry with a kitchen towel.
- In a large bowl, stir together pickles, pickle brine, onion, and a few grinds of black pepper. Add green beans to the pickles and stir to combine, then add feta and olive oil and stir once more.
- The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Notes
Packing for picnic: Store salad in a cooler. Bring salt and pepper and season to taste before serving.
