Green and Wax Bean Salad

These green beans are from our latest CSA and the wax beans are from the last. We're starting to get good at deciding which ingredients can make it for a few days longer than the others. Dave wanted a recipe that was going to combine both beans together in a simple preparation. This salad was served with the Tofu + Korean Melon Skewers with Chili Lime Sauce I posted yesterday. The best bites of this salad combined the olive slices, beans, and croutons. Dave insisted on using English muffins to create the croutons, I'm not sure if he decided that he just wanted English muffins or if he really thought that would be an excellent idea. It turned out pretty well over all.

Slightly adapted from Food & Wine.

-2 English muffins, cut into bite sized pieces
-1/2 pound green beans, trimmed 
-1/2 pound wax beans, trimmed
-1/2 cup pitted kalamata olives, torn 
-1/8 cup sweet red wine vinegar,
-1/8 cup extra-virgin olive oil
-1 teaspoon crushed red pepper
-Kosher salt 
-Black pepper 
-1/4 cup basil leaves

Preheat the oven to 400. On a foil lined baking sheet add the pieces of English muffin and spray with cooking spray (or toss with olive oil). Bake for 8-10 minutes.

Prepare an ice bath in a large bowl. Boil water in a large saucepan and add a generous pinch of salt along with the green and wax beans. Cook the beans for 3-5 minutes and then remove into the ice bath using a slotted spoon. Drain and pat the beans dry.

Toss the beans with the croutons, olives, red wine vinegar, crushed red pepper, and the olive oil. Season with salt and pepper to taste and finish with the fresh basil.


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