Summer Bean Salad

Summer Bean Salad
Photo by Photography: Randy Mayor

Ingredients

  • 1 ½ tablespoons chopped fresh or 1 teaspoon dried savory
  • 1 ½ tablespoons chopped fresh or 1 teaspoon dried savory
  • 1 garlic clove, minced
  • 2 tablespoons extravirgin olive oil
  • 1 garlic clove, minced
  • ¾ teaspoon salt
  • 2 teaspoons chopped fresh thyme
  • + 17 more ingredients
    • 1 ¼ cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
    • ¼ cup minced shallots
    • ¾ pound wax beans, trimmed and cut in half crosswise
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons chopped fresh chives
    • 3 tablespoons white wine vinegar
    • 3 tablespoons chopped fresh chives
    • ¾ teaspoon salt
    • ¼ teaspoon freshly ground black pepper
    • ¾ pound green beans, trimmed and cut in half crosswise
    • 2 teaspoons chopped fresh thyme
    • ¾ pound green beans, trimmed and cut in half crosswise
    • 3 tablespoons white wine vinegar
    • 2 tablespoons extravirgin olive oil
    • ¼ cup minced shallots
    • 1 ¼ cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
    • ¾ pound wax beans, trimmed and cut in half crosswise

Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl. Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.

View full recipe at My Recipes

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