Food and Recipes Side Dishes Vegetable Side Dishes Crisp And Elegant Frenched Green Bean Salad Be the first to rate & review! Six ingredients, plus salt and pepper, are all that's needed for this fresh green bean side. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines and Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Southern Living's editorial guidelines Published on May 25, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Daley Active Time: 15 mins Cool Time: 1 hr Total Time: 1 hr 15 mins Servings: 6 to 8 When I was growing up, my mom always "made" frenched green beans for supper, and I thought they were so fancy. We took a page from my mom’s cookbook to transform that side from my childhood into a fresh summer salad. While my mom leaned on canned green beans, we opted to use fresh for brighter color and flavor. How Do You "French" Green Beans? Canned “French Style” green beans are cut by machines, but that’s a lot of knife work for a busy person on a weeknight. To match the long, thin slivers of green bean that come in the can, we trimmed fresh green beans so that they would stack horizontally in the food chute of the food processor, which we fitted with the slicing blade. With the push of a button, you have “frenched” green beans in seconds. Ingredients 1 1/2 lb. fresh green beans, trimmed and cut crosswise into 3-inch pieces (about 8 cups) 1 pt. heirloom cherry tomatoes, halved (about 2 cups) 2 (6-inch) dill sprigs, plus fronds for garnish 1 cup white wine vinegar 3 Tbsp. granulated sugar 3 1/2 tsp. kosher salt 1/2 tsp. black pepper 1/4 tsp. crushed red pepper Directions Fit a food processor with a 2-mm thin slicing disk. Working in batches, stack trimmed green beans in food chute horizontally; process green beans, cutting them into thin slices. Transfer sliced green beans to a 13- x 9-inch baking dish; add tomatoes and dill sprigs, spreading in an even layer. Set aside. Add 1 1/2 cups water, vinegar, sugar, kosher salt, black pepper, and crushed red pepper to a medium saucepan; bring to a boil over medium-high, stirring occasionally. Remove from heat; pour over green bean mixture in baking dish. Let cool to room temperature, about 1 hour, before serving. If desired, transfer green bean mixture to an airtight container, and chill up to 3 days. Garnish with fresh dill fronds just before serving. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley Rate It Print