Thanksgiving Green Beans, No Cooking Required?

Smash them instead of cooking them for a crisp, refreshing bite.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( [Epicurious]( COOK THIS NOW [Smashed Green Bean Salad With Crispy Shallots]( [Since there are always too many side dishes taking up residence on my stovetop on Thanksgiving, this year I’ve decided to keep the green beans raw. I dare say: they’re better this way. Just smash the beans to break them up and tenderize them, and then marinate them in a flavorful dressing. You can even start marinating the day before! When you’re ready to serve, transfer to a platter, top with salty peanuts and crispy shallots, and the green beans are done. Enjoy,]( [Anna Stockwell's Signature and Headshot]( [VIEW RECIPE]( What We're Talking About [139 of Our Favorite Thanksgiving Sides and Casseroles]( [With these delicious sides, you may or may not have room left for turkey.]( [Read More ►]( [Thanksgiving Stuffing (Or, um, Dressing): Everything You Need to Know]( [What kind of bread? How much bread? How can you fix it if it's dry?]( [Read More ►]( [The Best Casserole Dishes for Serving Comfort Food Favorites]( [One dish, two dish, red dish, blue dish.]( [Read More ►]( Trending Recipes [Roasted Sweet Potatoes with Chile Yogurt and Mint]( [View Recipe ►]( [Cheesy Kale and Mushroom Strata]( [View Recipe ►]( [Cheesy Baked Butternut Squash Polenta]( [View Recipe ►]( [Green Bean and Mushroom Casserole]( [View Recipe ►]( [Autumn Kale Salad]( [View Recipe ►]( [Sautéed Pears With Bacon and Mustard Dressing]( [View Recipe ►]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram]( [epicurious]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2019. One World Trade Center, New York, NY 10007. All rights reserved.