Green & Yellow Bean Salad
March 14, 2008
Summer? Yooooohoooooo? I know you’re out there. But I would like you to come sooner. I know, I know. I’m skipping right over the whole spring thing. But this week’s back-to-back-to-back forty-degree days, have got me greedy. So, we—my husband, my sister and I—decided to engage in a little make believe. For this week’s Family Dinner, we unsheathed our grill. That’s right, Kevin chipped off the stubborn bits of ice clinging to the grill, untethered its wind-whipped cover, and creaked open our grill, which has sadly not seen any action since the last vestiges of fall.
I guess the aforementioned forty-degree weather and the new extended version of daylight (thank you, thank you daylight savings; I think I might looooove you) had us feeling a little more May than March. And on this little defying-reality-bent, we decided that grilled turkey burgers would be an excellent choice for an early March meal. And, while we were at it, I went looking for a summer-ish side dish to round out the fantasy.
(Click “more” for the rest of the story, more photos & the recipe.)
Enter: green & yellow bean salad with cherry tomatoes and basil. Yep, I’m pretty sure all four components I just mentioned are months from showing up under tents in our local farmers market or appearing in a weekly CSA box (goal for this summer!) or, heck, even being the weekly value offering at the Jewel. But, you know what, sometimes you need a little pretending to tide you over until summer’s produce bounty is really here. And this salad was just the summery rainbow of colors and burst of balmy flavors that we needed. Now, we can retreat to our seasonal eating ways, reducing our carbon footprints until summer finally (finally) rolls around. Sigh.
Green Bean, Yellow Bean & Cherry Tomato Salad
3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
3 cups cherry tomatoes (about 14 ounces), halved
1 medium-size red onion, thinly sliced
1/2 cup thinly sliced fresh basil
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/4 teaspoon sugar
Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.