Green Bean Salad
Credit: Susie Cushner
(Mtsvane Lobios Salati)
SERVES 4
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
1 lb. young green beans
2 tbsp. red wine vinegar
3 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 garlic clove, peeled and minced
1/2 cup shredded fresh cilantro leaves
1. Bring a pot of salted water to a boil over high heat. Trim and wash green beans, add to pot, and cook until tender, about 10 minutes. Drain beans, rinse under cold water, and set aside to cool.
2. Whisk together vinegar and olive oil in a large bowl. Season with salt and pepper. Add garlic and cilantro. Mix, then add beans and toss. Set aside for 2 hours to allow flavors to develop.
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