I made some green beans for Thanksgiving and immersed them in cold water afterwards. The green color held fairly well, but I noticed afterward (at home), the extras were noticeably less green. The dressing included a fair amount of vinegar (probably too much without any added butter).
Could lack of enough salt when boiling the green beans contribute to the loss of color? That is, would more salt in the blanching water give the green beans a protective layout which would resist the acidic dressing?
