I make a lot of vegetable salads in the summer, and I'd love to be able to thaw a bag of frozen vegetables (either on the kitchen counter or in the fridge) and have a head-start on my prep work.
Now, if I want green beans for a salad, the best way I have of prepping them involves the whole blanch/shock/drain process. It gives me lovely crisp green beans, but uses a lot of time and dishes. I use the microwave if I'm rushed, but there's a real quality difference.
The kind of frozen haricots verts I buy says "For food safety and best product quality, cook to 160 degrees F"
Aren't frozen vegetables blanched before they're frozen? Shouldn't it be fine to thaw and eat if you want to eat them cold?