Boistfort Valley Farm
Community Supported Recipe Box

Herbed Bean Salad


  • 1 1/2 pounds tender green beans, stem ends snapped
  • 1 1/2 pounds tender wax beans, stem ends snapped
  • 2 tablespoons thinly sliced green onions
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 2 tablespoons red-wine vinegar
  • 1/2 cup torn fresh basil leaves


dish: salad
season: summer

Steam beans until just tender, 4 to 5 minutes. Run under cold water briefly to stop the cooking process. Pat dry. Place in a large bowl.

Toss with the green onions and oil. Season with salt and pepper.

Just before serving, toss beans with the vinegar. Toss with the basil. Serve.

Adapted from Parade, June 2008, by Sheila Lukins