Three Rare Beans

(Page 3 of 3)

April/May 2006
By William Woys Weaver 
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Rare Beans Salad

This easy salad (see photo in the image gallery) is perfect for picnics. It is also highly adaptable because you can substitute a variety of different beans.

1 pound ‘Beurre de Rocquencourt’
(or yellow wax beans)
1/2 pound ‘Comtesse de Chambord’
(or baby string beans)
1/4 pound young, tender pretzel bean pods
(or cowpea pods)
2 tablespoons spring onions (white and green parts), chopped
Half of a sweet red pepper, thinly sliced
1/4 cup celery, finely diced
2 tablespoons sweet gherkins, chopped

Dressing:
1/2 cup virgin olive oil
3 tablespoons cider vinegar
1 tablespoon fresh dill and/or summer savory, chopped
Salt and pepper to taste

Combine the beans, onions, red pepper, celery and gherkins in a deep salad bowl. Whisk together the oil, vinegar, chopped herbs, salt and pepper in a separate bowl and pour over the beans. Stir gently, just enough to coat the beans with the dressing. Cover and set aside for 30 minutes so that the flavors blend and mature. Serve at room temperature.

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HIGHLY RECOMMENDED by the Mother Earth News editors:

Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving and Cultural History by William Woys Weaver, now on CD. If you want to explore the fabulous flavors, fascinating history and amazing diversity of vegetables, this is the book to start with. Food historian and Mother Earth contributing editor Will Weaver profiles 280 heirloom varieties, with authoritative growing advice and incredible recipes. First published in 1997, Heirloom Vegetable Gardening has since been out of print, with used copies selling online for as much as $300. We are proud to present the original text, with color photos, as a digital book on CD-ROM. Order now.

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