Tangy scarlet runner bean salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scarlet runner beans; fresh |
| ½ | medium | Red onion; thinly sliced |
| 1 | Clove garlic; minced | |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| ½ | teaspoon | Salt |
| Freshly ground black pepper | ||
| 1 | pinch | Paprika |
| 1 | teaspoon | Prepared mustard |
Directions
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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