Green Bean Parmesan Salad (1958)
2 lb. green beans, cut on angle into 2" pieces
1 small onion, minced
1/2 cup salad oil
1/4 cup wine vinegar
1 teasp. salt
1/4 teasp. pepper
1/2 cup grated Parmesan cheese
2 tablesp. chopped anchovy fillets (optional)
Cook beans in 1" boiling salted water, covered, until tender - about 15 min. Drain; cool. Toss beans with rest of ingredients. Refrigerate.
Green & White Bean Salad with Lemon & Parmesan
1 pound green beans
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons cream (optional)
1 tablespoon dijon mustard
1/4 to 1/2 cup finely shredded Parmesan
Bring a few inches of water to boil in a large stock pot. Snap the stem ends and any bad ends off the green beans. Add to the boiling water and cook, covered, for 3-5 minutes (15 is too long!) until bright green and tender. Meanwhile, mix the olive oil, lemon juice, cream, and mustard in a serving bowl and fold in the white beans. Add the hot green beans and mix thoroughly to coat with the dressing. Add the Parmesan and toss to mix well.
Serve room temperature with toast.
I will say - this would probably be better if you mixed the dressing and the white beans the day before to let the beans fully marinate before adding the green beans.
Don't have cannellini beans? Substitute boiled cubed potatoes, steamed cauliflower florets, small white navy beans, or even pasta.
Don't have green beans? Substitute asparagus, snow peas, frozen garden peas, or even broccoli.
And if you're trying to stay away from carbs altogether, try a combination of just the green vegetables in the sauce.