How to Cook Green Beans light and colorful

1 Bring 5.25 qt (5 liters) of salted water to a boil with 1.75 oz (50 g) of coarse sea salt.

2 Wash your green beans and plunge them into the water when it reaches a rolling boil.

3 Make sure to cook them uncovered.

4 Meanwhile, in a large mixing bowl, pour 3 trays of ice cubes and add a glass of cold water.

5 Test your green beans by removing one from time to time, and when they are cooked to your liking, use a slotted spoon to transfer them to the ice-cold water.

6 When they are well chilled, 3 to 4 minutes, drain them and place them on a small tray, cover with plastic wrap, and put them in the fridge to use within 24 hours maximum. Green and crispy, they can make a nice salad or be pan-fried with roasted meat, for example.