If you live where I do and you have a garden, you’re likely experiencing a similar problem of “too much and all at once” with this hot and sunny weather we’re enjoying. Two short rows of green beans in our garden yielded two of these deep 10 inch bowls in two days . . . and I know there will be more tomorrow.
What do you do with all those extra beans, besides pickle them, freeze them or give them away? Try this fresh and crispy summerlicious salad. Tender crisp beans are tossed with other garden offerings: raw chunks of zucchini, sliced green onions, halved cherry tomatoes, and fresh dill and drizzled with a balsamic dressing.
Fresh Green Bean and Zucchini Salad with Balsamic Dressing
4 cups fresh green beans, trimmed and snapped into bite-sized pieces*
1 medium zucchini, cubed
1 cup mini San Marzano tomatoes (or cherry tomatoes)
2 green onions (scallions) sliced thinly
2 Tbsp. finely chopped fresh dill
1/2 cup crumbled feta cheese
6 Tbsp. extra virgin olive oil
3 Tbsp. high quality balsamic vinegar
1/2 tsp. ground mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tsp. honey
1 clove garlic, minced
*no need to use a knife. Just snap them. If they don’t snap, they’re not very fresh.
- In a large saucepan, cover beans with water and boil for about 3 minutes. Have ready a large bowl full of ice water. Drain the beans and immediately put them in the ice bath. Cool completely, then drain and pat dry.
- In a large salad bowl, combine the beans, zucchini, tomatoes, onions, dill and feta.
- Prepare the dressing by whisking the next 7 ingredients together. Drizzle over the salad just before serving and toss.