Serving
The green bean salad is a summer classic that I grew up with!
It’s super french because green beans are commonly grown and harvested in French gardens from July to September. We call them green bean in French.
Usually, in the hotter summer months, people prefer to opt for garden-fresh, lighter meals, and light salads are served as a small side dish.
French folks eat a classic quiche Lorraine, omelet, mixed vegetable soups, and fish meals with this French bean salad.
Then, of course, there is always bread, cheese, and some good wine.
This bean salad can be frequently seen at social gatherings as well.
You will find it right next to the tabbouleh and peeled tomato salad, waiting to be served with roast beef, foie gras (duck liver pâté), and a crunchy baguette.
You can choose to serve it up warm (right after cooking the beans) or cooled, slightly refrigerated.