Pinch off the tips of the beans. Rinse and drain the beans. Lay beans on a flat surface and cut them, a few at a time, into relatively even lengths from two to four inches, depending on the size of beans. The even lengths allow for even cooking and the finished beans have a better appearance. Tie beans securely with soft string into four bundles. Place in a saucepan.
Add the salt and cover with boiling water. Bring beans to a boil, cover, and simmer for five to ten minutes, until tender but still crisp. Drain beans, discarding strings. Chill. Use for salads and cold vegetable combinations.