The best thing about summer is having the time to reconnect with old friends. It all starts with "Can't wait to see you!" and then "What can I bring?" When you have purple, green and yellow beans that are fresh from the field, a salad is the perfect choice.
Three Bean Salad - serves 4
Great Good Food by Julee Rosso (silver palate cookbook author)
1/2 lb fresh green beans, rinsed and trimmed
1/2 lb fresh yellow beans, rinsed and trimmed
1/2 lb fresh purple beans, rinsed and trimmed
12 fresh thyme sprigs
1/2 cup vinegar
2 T olive oil
1 T fresh italian parsley
1T dijon mustard
2 t sugar
1 t black pepper
1 garlic clove minced
1. In a large pot, boil 2 qts water. Add beans and blanch 1-2 minutes. Then rinse under cold water. Drain.
2. Place beans and thyme in a shallow serving dish.
3. Whisk remaining ingredients until smooth. Pour over beans. Toss to coat.
4. Cover and marinate for 1 hour before serving.
A shallow serving dish, of course...