Green Bean Salad with Cherry Tomatoes and Feta
Why This Recipe Works
To make the beans in this salad tender, bright green, and deeply flavored, we blanched them in highly concentrated salt water (¼ cup of salt to 2 quarts of water). This quickly softened the pectin in the beans' skins, so they became tender before losing their vibrant color; it also seasoned them inside and out. We made these flavorful green beans the star ingredient in a summer-perfect salad.