Insalata di Fagiolini Marinati

Cold, Herb-Flavored Marinated Green Beans

Preparation info

  • For

    4 to 6

    • Difficulty


Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

One of the vegetables that marinates best is green beans, absorbing seasonings without compromising the beans’ firmness. Note that the beans are put into the marinade while they are still hot and thus most receptive to the vinegar and the other flavorings.


  • 2 tablespoons chopped parsley
  • 8 to 10 fresh basil leaves, chopped to yield 2 tablespoons


  1. Choose a bowl large enough to accommodate the green beans later and put in the parsley, basil, oregano, and vinegar. Let steep for 10 minutes.
  2. Add the onion and garlic, mix, and let steep for at least 30 minutes.
  3. Snap off the ends of the green beans, rinse them in cold water, and drop them into boiling salted water. Drain when still very firm.
  4. <