THE STORY
A picnic salad, pointed back toward the garden.
When the Contender beans are coming in, they do not need to disappear under a heavy casserole. This keeps their snap and turns them into the cold side you want beside burgers, smoked chicken, ribs, or pulled pork.
The loaded part earns its name: bacon, sharp cheddar, green onion, fresh dill, and parsley. Bread-and-butter pickles and eggs can come along, but the nonnegotiable step is the ice bath. Crisp beans—and beans dried well enough to hold the dressing—make the whole bowl work.
Method
Blanch the beans.Bring a large pot of salted water to a boil. Cook the beans for 3½–4 minutes, until crisp-tender.
Stop the cooking.Immediately transfer the beans to an ice bath and cool completely.
Dry them well.Drain and thoroughly pat dry so the dressing will cling instead of becoming watery.
Make the dressing.Whisk all dressing ingredients until smooth. Taste and adjust salt, pepper, sweetness, or tang.
Load the bowl.Combine the beans with bacon, cheddar, green onion, herbs, and any optional additions. Add dressing and toss gently until evenly coated.
Chill.Cover and refrigerate for at least 2 hours. Serve cold and stir once more before it hits the table.
Change the mood
Add crispy fried onions for more crunch; swap in smoked Gouda, pepper Jack, or feta; or add pickle juice for more tang.
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