Makes 4-6 servings
Local green and yellow beans are at their peak in flavour in the summer. Cook the green and yellow beans separately as yellow beans take a little longer to cook than green ones. The beans can be left whole or cut on the slant. The fresh flowers adds delightful colour to the salad.
1/2 lb (450 g) fresh yellow beans
1/2 lb (225 g) fresh green beans
1/2 sweet Spanish onion, thinly sliced
1 large sweet red pepper, seeded, cut into quarters (optional)
1 teaspoon (5 mL) Dijon mustard
1 clove garlic, minced
2 tablespoons wine or balsamic vinegar
6 tablespoons (75 mL) olive oil
Sea salt and freshly ground black pepper to taste
10 – 15 fresh basil leaves and or fresh oregano leaves, torn into small
8 – 10 nasturtium and pansies, free of pesticides
- Wash beans and snap off stem end leaving on the tail. The beans can be left whole, or cut beans on the slant into 2-inch (5-cm) lengths.
- Blanch the beans in boiling water on high heat for 2 minutes for green beans and 3 minutes for yellow beans. Beans should be almost tender when cooked; drain immediately and plunge beans in ice water to set the colour. Drain. Toss together the beans and onion slices.
- Thinly slice the pepper quarters and toss with the beans and onion slices.
- To make dressing, in a small bowl, combine mustard, garlic, vinegar, oil and add salt and pepper to taste. Tear herbs in half.
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