Little Red’s Weekly Treat – Week 2 – Green Bean Salad

As some of you may know, grocery shopping happens to be one of my very favorite things to do, so you can only imagine how excited I get going to a Farmer’s Market.  Unfortunately, since I moved to LA, finding one that conveniently coincides with my training schedule has been difficult…until last weekend that is.  While I typically do my long rides on Sunday, smack dab in the middle of the Brentwood Farmer’s Market, this last weekend my schedule was flipped a bit and I found myself on Sunday at the end of a long run with an hour to spare before the market closed.

So off I went – sweaty and dusty from the trails.  I have to say, hitting up the Farmer’s Market in the last 45 minutes was a serious and unexpected score as all of the stall proprietors began discounting their produce.  With only $7 in my wallet I was able to buy 4 organic avocados, beet greens, 10 perfect organic tomatoes, 18 organic eggs, and these: 1 pound of some of the most gorgeous green beans I have seen in a long time.

Green beans have always been a favorite vegetable of mine (….though I guess technically they are a legume), and growing up my mother always served them in a number of different ways – steamed and drenched in melted butter and salt (yum yum); as “dilly beans” – essentially pickled and canned.  She always made them with the perfect crunchiness, the perfect spice, and the perfect zing from the vinegar; and – green bean salad.

Cool, crisp salads epitomize summertime for me, so green bean salad has become one of my favorite summertime treats.  Enjoy!

Treat #2: Green Bean Salad


  • 1 lb green beans, washed and with the ends snipped off
  • 2 Tablespoons olive oil
  • 2 Tablespoons balsamic vinegar
  • 1-2 large cloves of fresh garlic, peeled and chopped (I chop fairly course chunks, but you can do more finely, or even mince to your liking.  Use 1-2 cloves to your liking)
  • Sea salt and pepper

Place the washed beans in a pot with about a cup+ of water and place heat on high, bringing the water to a boil.  Steam for up to 5 minutes.  It is really rally important not to overcook the beans, so test them frequently.  As soon as they appear slightly cooked (yet still retaining their crisp, crunchy texture), remove them from the stove and pour out into a colander.  They will continue to cook until they cool.  If you over cook them, they become soft and mushy – not ideal!

In a large bowl, combine the cooked beans, olive oil, balsamic vinegar and garlic and mix thoroughly to ensure the beans are coated.  Sprinkle in salt and pepper to taste.

Place in the refrigerator to chill and Voila!  Total prep and cook time is under 10 minutes.  Super simple, and great for you!

Did you know…?

Hope everyone is enjoying their summer and staying cool!

Until next time…

Don’t Dream It.  Be it.



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