Green (and
Purple) Bean and Tomato Salad
Purple green beans? Where did
they go? (My 5-year-old nephew was very confused, as he was the one who helped
me make this dish.)
First, purple green beans are
green beans in a violet-hued skin. Under their purple shell, they have a green
flesh. Once cooked, the purple hue turns to green (similar to purple asparagus
too.) Why does it happen? It has to do with the heat when cooking, allowing the
green chlorophyll to show through more.
This bean can be treated the same
way as any other bean, but ‘eating your colors’ always includes a variety of
vitamins.
1 pound purple or green beans, trimmed, cut into
2-inch pieces
(note: I was able to pick these that morning from http://www.chesapeakesbounty.com/)
1 pint cherry tomatoes, halved (these orange ones came
from my parents’ garden.)
1 tablespoons Dijon mustard, coarsely seeded
2/3 cup extra virgin olive oil
1/3 cup red onion, minced
3 sprigs fresh thyme, chopped
1 tablespoon parsley, chopped
Directions:
Cook beans in large pot of boiling salted water until
crisp-tender, about 5-7 minutes. (note: the purple ones take a minute or two
longer.) Drain from the hot water, then toss into a bath of ice water. Drain
again.
In a small bowl, whisk mustard and vinegar. Slowly whisk in olive oil. Add onion and
herbs to dressing.
In a large bowl, mix blanched beans, cherry tomatoes, and
dressing.
(Can be prepared 1 day in advance, but don’t dress beans
until ready to serve.)
Serve at room temperature.
Fourth of July Recipes:
Green Bean Salad http://boysandbeets.blogspot.com/2014/08/green-and-purple-bean-and-tomato-salad.html
German Potato Salad http://boysandbeets.blogspot.com/2014/08/german-potato-salad-with-bacon-and-dill.html
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