Tangy scarlet runner bean salad

Yield: 4 Servings

Measure Ingredient
1 pounds Scarlet runner beans; fresh
½ medium Red onion; thinly sliced
1 \N Clove garlic; minced
6 tablespoons Olive oil
2 tablespoons Red wine vinegar
½ teaspoon Salt
\N \N Freshly ground black pepper
1 pinch Paprika
1 teaspoon Prepared mustard

Wash the beans, snap off the ends, and French-cut into lengthwise strips. Steam briefly, until just tender; drain thoroughly, and place in a large bowl with the onion and garlic. Toss well.

Combine the remaining ingredients to make a dressing. Pour over the beans, toss well, and refrigerate for an hour or two before serving to blend flavors.

Serves 4 or 5.

Source: "Unusual Vegetables: Something New for This Year's Garden" by the editors of Organic Gardening and Farming

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