Green Bean Salad
When the green beans start coming you have to be ready with some recipes, or many friends who love to eat beans. Here's a simple summer salad using beans, cheese, almonds, and tomatoes. This salad has crunch and great flavor.
1/2 pound of fresh green beans, cut into 1-inch pieces and blanched briefly
12 cherry tomatoes, cut in half
1 handful of slivered almonds
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 small head of Romaine lettuce
Olive oil and Balsamic vinegar to taste
Boil a big pot full of water (no salt) and plunge a colander full of clean cut beans into it to blanch them. Lift them out as soon as they change color and run cold water on them, or dunk them in ice water to stop them from overcooking. Drain well, and put the beans in a large bowl with the tomatoes. Salt and pepper lightly, then toss with oil and vinegar. Refrigerate for an hour or more, then serve on torn Romaine lettuce, adding almonds, cheese and more oil and vinegar.
Serves 4 to 6.
Hot New Tomatoes
Growing tomatoes can be challenging in our region. Heat resistant varieties such as 'Hawaiian' and 'Solarset' deserve their popularity. Their salad-size fruit keeps on producing after other varieties are finished, and they rebound fast in fall. Now there are more heat-tolerant varieties on the way. Many of these new varieties are being marketed with only numbers to identify them. To experiment, look for these new, numbered tomato varieties in garden centers. Give them a try in the garden right next to your favorites and judge for yourself.