• Jennifer Galardi

Recipe: Green Bean Salad


PS: This is not a picture of the actual salad but was the closest I could find to something that might represent it.

Last week, I received a bag of organic green beans in a produce box from Imperfect Foods, a company that prevents food waste by distributing food that for whatever reason, is rejected by grocery stores but perfectly good for eating. By the way, I love this company. Every piece of produce (and salmon!) I received from them was tasty and organic AND they used minimal packaging which is more than I can say for other food delivery companies.


I didn't know what to do with the green beans (and red potatoes) I received so I concocted this recipe and it is now my new favorite salad (or side dish!) Long gone are the days you equate green beans with your mom's 1980s casserole. I'm re-inventing the green bean salad! Follow along and you'll be happy you did.


1 package (organic if you can) green beans (about 12 oz.) washed with ends trimmed off

1 hard boiled egg

1 can tuna (i prefer the tuna in oil in a jar from Tonnino. it's a bit more pricey but WORTH IT!)

1 or 2 red potatoes (depending on size)

1/2 avocado


dressing:

1 tbsp. olive oil

1 tbsp. cream cheese (i use a dairy free option from Green Valley Farms or you can use a vegan brand like Kite Hill or the real deal if you do dairy)

1 tbsp. dijon mustard (my favorite is Maille)

1/2 small lemon

dash salt


Pre-heat oven to 375*-400* to roast the potatoes. Cut them in cubes, drizzle with olive oil and sprinkle with salt. Toss to coat (or I use my hand) and put in oven. Remove after about 15 minutes to turn the potatoes on the other side and place back in oven for 15 minutes or so. The outside should be browned/cripsy and the insides cooked.

While the potatoes are cooking, steam green beans until just tender. Over cooked green beans are the worst! As soon as they are done to your desired tenderness, run them in a strainer under cold water to stop the cooking.

Blend all ingredients for the dressing until smooth. I simply put them in a small ramekin and use a whisk.

Place the beans in a large mixing bowl. Chop up the egg and add it in. Add as much tuna as you'd like for the dish. I use about 1/2 the jar or 2-3 oz. Add the avocado and the potatoes once they are done. Drizzle as much of the dressing as you would like over the mixture and toss well to coat. I ate the whole thing myself as a meal or it will serve 2-3 as a side dish!


If you make it, let me know what you think!


JENNIFER GALARDI