Sunday, July 22, 2007

OLS4: the reinvention of bean salad

What to have for dinner when you've been working on the house and yard all day long? when one of you has been scraping the east wall of the house and trying to get the gutter to work better? and the other has been weeding and watering and tying up the branches cut from the black walnut tree?
The Eat-Local Dinner for Exhausted Diners (neither of whom wants to be chef)
Local raw-milk cheddar and goats cheese from the farmers market
Sourdough bread from local bakery (the Stone Oven) slathered with butter from Hartzler's Dairy
A bean salad, all ingredients except dressing from the garden
I never liked bean salad when it showed up on the table, often at family reunions (since my mother didn't make it), or on cafeteria lines. The one I was used to was known as 3-Bean Salad, was made with canned beans, sometimes with a sort of sweet and sour dressing. I avoided it whenever possible.
This bean salad is very different, made with green beans (actually green and purple), and a dressing that's a simple vinaigrette.

One-Bean Salad
A double handful of beans--green or purple (the purple ones go green when cooked, sadly)
2 tomatoes--I used one Early Girl and one Lemon Boy
About a 1/2 cup of mixed fresh herbs: I used basil and dill
1/4 cup olive oil
3 tbs cider vinegar
1 tsp honey (from the farmers market)
2 pinches salt, or to taste
Simmer the beans until just done. Slice the tomatoes, mix with beans and chopped herbs. Mix the last 4 ingredients well and pour over vegetables. We ate this barely warm for dinner, and it was amazing. But the refrigerated leftovers weren't bad the next day, either.

1 comment:

Stacie said...

you go, you hard working bean eaters!