There are some recipes that live on not just because they taste good, but because they carry stories, memories, and a little bit of magic. Bubby’s green bean salad is one of those. It’s simple, sure, but it showed up at every family gathering — bright, crisp, and always disappearing far too fast.
Bubby’s secret? A pinch of dried oregano and just a touch of sugar — two ingredients that quietly transform this humble salad into something unforgettable.
A little disclaimer though – this salad is only as good as your blanching technique! Overcook the beans and you’ve got a mushy diaster. Blanch them just enough to keep them tender-crisp, and you’ve got the crunchiest bite! The addition of bright and crunchy cherry tomatoes, red onion, that slightly pickle in the dressing, takes it over the top.
Bubby’s Green Bean Salad
1 lb fresh green beans, trimmed
1 small red onion, thinly sliced into half moons
1 pint grape tomatoes
3 tbsp extra virgin olive oil
1 1/2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1/2 tsp sugar
kosher salt, to taste
Method:
Blanch the green beans: Bring a pot of salted water to a boil, salt generously. Add the green beans and cook for about 2–3 minutes, just until bright green and crisp-tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
In a large bowl, combine the green beans, red onion and tomatoes. Add the olive oil, lemon juice, oregano, sugar and salt. Taste and adjust — it should be tangy with a hint of sweetness.
Best served chilled or at room temperature, perfect for summer BBQs!
VARIATION: top with crumbled feta or goat cheese for dairy meals!
Related Recipes:
tempura green beans
lemon mustard green beans
cranberry sriracha green beans