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Green beans are literally beans at their green or fresh stage, before they turn into dried pulses. Most beans during their green stage can be made into salads or vegetarian casseroles. They require less cooking time than when dry. Fresh fava or "pallar" (Lima beans) types are particularly good this way. Once cooked and while still warm, add some olive oil, freshly squeezed lemon juice, chilies, chopped cilantro leaves and maybe some crumbled white "queso fresco".
Something quite different are string beans, also called green beans or haricots. String beans come in various lengths and widths and are one of the most popular veggies. Delicious, easy to grow and easy to digest. Their color should be bright green, a bit shiny, and should snap crisply when bent in half. Harvest when very young and never overcook. Excellent in stir fries, salads, or as a side dish with nuts or herbs sprinkled over them, and remember one cup only contains 30 calories.
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