Bean salads are easy to prepare and perfect for picnics. They are also highly adaptable; the recipe we’ve provided uses three heirloom beans (Beurre De Rocquencourt Yellow Wax Beans, Comtesse De Chambord Rice Beans, and Pretzel Beans) but you can substitute common varieties from your garden or a farmer’s market — or if necessary, the grocery store.
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.
You may also use the Bill Me option and pay $17.95 for 6 issues.