Man does not cheer by wings alone

No matter how much other foods may try to horn in on the Super Bowl madness (Tacos? Seriously, Taco Bell?), wings are the nosh of the day. I won’t argue with that, since I have some expertise in the wings field. But you can’t fuel the multiple hours of pre-pregame, pregame, game, halftime, postgame and post-postgame solely on wings. There aren’t enough chickens in the world for that.

This salad is a favorite at every party I host, whether it’s sports related or not. It’s simple, and you can make it the day before the game. It will also lend an air of healthy eating to the proceedings, alleviating any possible guilt about having that 14th wing. It’s from my book, “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home” published by Harvard Common Press.

Crowd-Pleasing Marinated Green Beans

1/2 of a large red onion, thinly sliced

1/3 cup extra-virgin olive oil

1/4 cup Italian herb-flavored wine vinegar, or your favorite wine vinegar

Salt and black pepper to taste

2 cloves garlic, crushed

2 pounds fresh green beans, ends trimmed

Bring a large pot of water to a boil. Place the sliced onions in a colander over the sink. In a small bowl, stir together the oil, vinegar, salt and pepper until combined. Stir in the garlic. Set aside.

When the water comes to a boil, add the green beans. Cover and cook for 5 to 10 minutes, just until the beans are bright green. Do not overcook. Pour the beans and hot water over the onions in the colander. Rinse under cold running water to cool down. Drain well for a few minutes.

Place the beans and onions in a large bowl or large recloseable plastic bag. Pour in the dressing and mix with the vegetables. Refrigerate for at least 4 hours or overnight, stirring or shaking occasionally. Serve cold or at room temperature.

Serves 6-8