Over the summer we eat a lot of salad, what goes into the salad often depends on what we have in the fridge.
One salad dish I remember from my childhood was tinned green beans with mayonnaise. Though I haven’t’ had that for years, I have been added cooked fresh trimmed green beans to my salads.
I cook them for about six to seven minutes and then let them cool before adding them to the salad. Sometimes I serve them on their own with a vinaigrette dressing.