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+ servings

String Beans and Shallots

This six ingredient salad will surely become one of your go-to summer recipes. It takes only a few minutes to prepare and goes with any meat or vegetable main dishes at a barbecue or pot luck. 

Course Side Dish
Cuisine American
Keyword green beans, shallots, string beans
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Laura


  • 1 pound string beans, ends clipped off if necessary
  • 1/4 cup olive oil
  • 5 shallots (medium-sized), thinly sliced About 1 cup sliced
  • 2-3 cloves garlic, thinly sliced
  • kosher or sea salt and freshly ground pepper to taste
  • 1 pinch Aleppo pepper (optional)


  1. Steam the string beans until barely cooked. (It will probably take less than 5 minutes - watch carefully and test one after a few minutes so they don't overcook.) Immediately after they are done, plunge them in ice cold water, add ice cubes on top. Once they are cooled, drain and dry them. 

    string beans in ice water after being steamed
  2. Heat the olive oil in a Dutch oven large enough to hold the beans. Sauté the shallots over medium-high heat for about 5 -7 minutes, until they are just starting to brown. Add the sliced garlic and cook for another 30 seconds or so. 

  3. Remove the Dutch oven from the heat, add the (drained and dried) cooked beans. Toss them well and add salt and pepper to taste. Also add the optional Aleppo pepper if using it. Serve warm, room temperature or chilled

    String Beans and Shallots done in pot