Tuesday, August 3, 2010

colorful three-bean salad ... perfect to share

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...


  1. Sounds yummy! I'm going to look for these beans at the farmers market this week and give it a shot. (The thyme sprigs and garlic I can get from my garden---hurray!)

  2. Norwood has their farm stand this afternoon 1-5 I think. (I heard they have fabulous peaches!)


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