Pick beans when they are about the thickness of a pencil or a little thinner. They'll snap easily in two when ready. Don't wait till they are bulging..they'll be tough. Harvest every couple of days and they'll keep producing most of the summer. Harvest gently, and don't pull too roughly on the beans when picking.

You can store fresh unwashed beans in the refrigerator for up to five days stored in a plastic bag or container. Before cooking, rinse the beans and snap off the ends after running under cold water. They can be quickly frozen, if first blanched in boiling water, rinsed with cold water, drained and placed in a freezer container.

I make fresh green beans by boiling them in just enough water to cover til crisp tender. I drain them and add to a skillet with salt, pepper and a couple tablespoons of herb vinegar. I cook til most of the vinegar is gone and serve. They turn out tangy and seasoned just right.

Easy Marinated Italian Beans

Wash the beans, trim the ends and remove any strings. Cover with water in a sauce pan and cook until crisp tender. About 10-15 minutes. Combine dressing and next 6 ingredients in a small bowl, whisking well. Pour dressing over beans; cover and refrigerate 6-8 hours. Serves 6.

Green Bean Salad

Cook the snap beans in lightly salted boiling water just until tender, about 10 to 12 minutes. Drain in a colander and cool for about 10 minutes. In a large bowl combine the beans and the dressing ingredients. Mix gently. Cover and refrigerate for at least 2 hours. Mix again just before serving.

Mediterranean Bean Salad

Wash and snap beans, cut into two inch lengths. Cook in salted water until crisp tender. Mash garlic and salt - add lemon juice and mix well. Add other ingredients and toss. Best refrigerated at least an hour before serving. Tomatoes may be added as well.

Creamy Green Bean Salad

Heat green beans in a saucepan over high heat with 1 inch of boiling water. Bring green beans to a boil. Reduce heat to low, cover and simmer 5-10 minutes until beans are tender crisp; drain. In a large bowl or dish, mix mayonnaise, vinegar, salt, mustard and the pepper. Add green beans and onion; toss to coat with dressing. Cover and refrigerate 2 hours to blend flavors. Serves 8.