My grandmother said that I was full of beans whenever she thought I was stretching the truth or misbehaving. Which, of course, wasn’t that often.
I’m full of beans at the moment and more on the way. I went on a bean-planting binge in May and planted four vines along with that many bush beans. What was I thinking? Probably that I might be having this salad right about now and that I love fresh green and wax beans. Probably not calculating that we’d be gone exactly when our beans are at the peak of their season. So be it. Friends will benefit in our absence.
Bush beans together with a few tomatoes in a salad, dressed just so. Cloudy mornings? Even so, summer is bountiful.
Beans & Tomato Salad
Four servings or two. Steam a pound or just a big handful of beans for three or four minutes. Rinse immediately in cold water or immerse into ice water to preserve bright color. Drain and dress lavishly.
This makes about 3/4 C of tangy mustardy dressing, perfect for beans. Reduce mustard & vinegar for less tang. Also great with potatoes (which can be added to the beans) or salad greens.
1/4 Cup of any vinegar you like, 1 T mustard, 2 T finely minced shallots, salt & pepper to taste, and 1/2 – 2/3 C olive oil. Stir or shake vigorously until it emulsifies. Mix some or all of the dressing with the steamed beans according to taste and quantity. There may be plenty of dressing left over for the next salad. Before serving, add tomatoes, chopped parsley, fresh dill, tarragon or basil.
Starting Friday we’re rafting down the Colorado through the Grand Canyon. I’ll do my best to harness some Canyon energy and send heat and light towards the Pacific Northwestward.