Green beans create a summer salad to remember

“Americans just do not know how to cook green beans,” said Ann, a Bayfield Farmers Market vendor, as she handed me a sack of deep green, plump beans she picked earlier that morning.

“When they’re underdone and too crisp, they just don’t have much taste. Give them a few minutes more time when you boil them. They’re tender but still firm. The little beans within the green bean [the seed] will cook, too.”