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Roast green beans for a bold warm summer salad

Maybe it’s because steaming and sauteing are so quick, and bringing out the best in green beans calls for just a bit of heat. But a short, yet intense, high-heat roast can have the same delicious effect, with the added benefit of giving the beans a satisfying char. It’s also almost effortless.

To prove the point, I came up with this simple, yet boldly flavored salad of roasted green beans with pancetta and garlic. The beans then are tossed with cool, raw cherry tomatoes for a pleasant and juicy contrast. For the dressing, it’s just a splash of lemon juice and a sprinkle of parmesan.

Give any leftovers a second chance at the table by making a quick pasta salad. Boil up some spiral pasta. During the final 5 minutes of cooking, add 1 to 2 cups (depending on volume of leftovers) frozen corn kernels and continue cooking. If you have fresh kernels cut from the cob, skip the boiling step and simply add them to the bowl in the next step.

Add the drained and rinsed pasta and corn to a large bowl and toss with the leftover green bean salad. Add a bit more lemon juice, then season with salt and pepper. Stir in a bit more grated Parmesan cheese. For a spicy hit, mix in 1 teaspoon finely minced jalapeno pepper.

Ÿ Associated Press Food Editor J.M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him to great eats on Twitter @JM_Hirsch or email him at jhirsch@ap.org.

The dressing on this roasted green bean and pancetta salad uses a splash of lemon juice and a sprinkle of parmesan cheese. Associated Press