Beans, beans, and more beans

A salad that wears the colors of the season

Green and Yellow Bean Salad with Chive Dressing

In summer, it's no challenge to have a different bean for supper every night of the week. Plump Blue Lakes, hot with a dab of sweet butter. Purple beans, bold with a tart-acid dressing to retain their color. Tiny haricots verts, Chinese long beans, fava beans, fresh cranberry beans. The list goes on. A salad I enjoy mixes young green beans and yellow wax beans. For more variety, I often use garlic chives or other specialty chives. If the chives have blossoms, I scatter these colorful edibles over the salad, too.

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon