These green beans were served alongside the previously documented honey-glazed sea bass with lemon rice. My son and daughter-in-law were joining me for dinner and were collaborating by preparing a vegetable side dish.
The origin of this dish is a snap bean and peaches side dish I brought to a summertime party last year at my son’s house. Seeking options for the dish they were preparing, my son and his wife stopped by the oft frequented Clemons Produce. Being winter here in Florida, fresh southern peaches were not available. But, there were fresh strawberries from Goodson Farms in Balm, Florida and my daughter-in-law suggested this pairing of balsamic marinated strawberries with fresh green beans.
This idea of pairing seasonal fruit with green beans in a vinegar dressing deserves more exploration. Combinations with peaches and strawberries were great as side dishes to a lighter meal. I can imagine that winter citrus like blood oranges, Indian River grapefruit or kumquats would work equally well.
Preparation is straightforward. The strawberries are sliced and placed in a marinade consisting of balsamic vinegar, lime, olive oil and parsley. Green beans are boiled in salted water until just tender and then allowed to come to room temperature. Combined together with the strawberries before serving these green beans are a great accompaniment to seafood.
- 6 to 8 large strawberries trimmed and sliced crosswise into rounds
- 1 cup “every day” balsamic vinegar
- Juice of one lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chopped Italian flat leaf parsley
- Approximately 2 cups of trimmed, fresh green beans
- In a small bowl, whisk together the marinade consisting of vinegar, lime and olive oil. Season to taste with salt and pepper
- Place slice strawberries and chopped parsley in the marinade and let stand at room temperature for 30 to 60 minutes.
- In a 4-quart saucepan, bring salted water to a boil. Add the green beans to the boiling water and cook for 3 to 5 minutes checking for doneness frequently. Cook the beans until they just begin to turn tender but still retain a little firmness (i.e. until the beans are “tender-crisp”). Let the green beans cool to room temperature before serving.
- To serve, toss the sliced strawberries and green beans together. Arrange on a platter and dress with 2 or 3 tablespoons of the marinade.