Around this time of year , I always get an overabundance of one exceptional crop . Last summer , it waszucchini . This summer , it ’s noodle .
Spring rainstorms flooded a few of my bush noggin seedling back in April , and who have intercourse that every single seed I beat in the soil to replace them would each grow into a ridiculously fat industrial plant ? I never got around to thinning out the seedlings , and now , all 15 of my plant life are nearly falling over with megabucks of beans on their branches .
The upside is that it ’s summertime , and summer think of salads . My three bean summer salad ( made with another seasonal staple , sweet corn ) can feed a whole crew of hungry friends , travels well to picnics , and draw a clear and bracing side to all those big and smoky meats you find oneself on a summertime grillroom .
I usedRoyal Burgundy , Dragon Tongue , andBeurre de Rocquencourtbeans from my garden . you’re able to utilize any kind of bowed stringed instrument bean , wax noggin , long bean , or even canned bean plant ( like kidney and garbanzo ) in this recipe , but I do urge using three different beans in three different colour for a nice presentation . For corn , I cheated and used canned corn whisky because myCountry Gentleman angelical cornwasn’t ripe yet , but I think the addition of grilled corn whisky ( shaved off the Larus marinus ) would be amazing !
Three Bean Summer Salad
Makes 8 servings
Ingredients
For the Salad2 1/2 pound mixed fresh beans2 stalk cultivated celery with leave , thinly sliced1/2 small onion , thinly sliced2 cups sweet corn kernelsChile black pepper , minced , to taste ( optional )
For the Dressing1/2 cup apple cider vinegar1/4 cup European olive tree oil1/8 loving cup sugar1 teaspoon stone ground Dijon mustard greens
Making Your Three Bean Summer Salad
I usually do n’t weigh my ingredients , but I could n’t resist using this vintage scale from my fiancé ’s mother !
If you pick your beans while they ’re still vernal and tender , there ’s no pauperism to do anything beyond laundry and dry out them .
If some of your beans are a bit more mature , you’re able to blanch them to slightly tenderize them while maintaining crispness . add a large lot of piddle to a boil , drop them in for three minute of arc , then at once plunge them into a bath of ice water for at least three minutes .
You ’ll notice that some of the purple was pale out of the beans ; this is distinctive of purple beans .
Trim off the ends and sheer your beans into bite - sized lengths .
Mix in the celery , onions , and angelical corn whisky ( and chile pepper , if using — I added a picayune serrano for a spicy bitch ) .
whip together the dressing , then pour over your salad and toss out well .
you may grasp in now , but it ’s even better if you rent the salad sit for a couple of hours and marinate . This is the perfect make - ahead dish because the flavors educate profoundly the next day with none of that miry saladness . apply it as an alibi to host a summer - lovin’ BBQ at your business firm !
3 Bean Summer Salad
My three bean plant summer salad ( made with another seasonal staple , sweet-smelling edible corn ) can feed a whole crowd of thirsty friends , travels well to piece of cake , and makes a light and refreshing side to all those heavy and smoky core you find on a summer grill .
Instructions
Wash and dry beans .
you could dig in now , but it ’s even better if you let the salad sit for a couple of hours and marinate .
Notes
If some of your beans are a scrap more fledged , you may parboil them to slightly tenderize them while maintaining crispness .
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Nutrition data is n’t always precise .
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