Insalata di Fagiolini Marinati

Cold, Herb-Flavored Marinated Green Beans

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 teaspoon oregano
  • 5 tablespoons wine vinegar
  • 2 tablespoons onion chopped very fine
  • 2 garlic cloves, peeled and crushed
  • 1 pound green beans
  • cup extra virgin olive oil
  • Salt
  • Black pepper in a grinder


  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. Add the green beans, while still hot, to the bowl and marinate for a minimum of 1 hour and as much as 5 or 6. Mix thoroughly from time to time.
  5. Serve the beans at room temperature, adding the olive oil, and season with salt and grindings of pepper to taste just before serving.