Salad · Vegan

Drifting Away

Green Bean Bean Salad

I have finally harvested my two first tomatoes, that is if two tomatoes can be considered a harvest.  I also noticed three eggplant blossoms so maybe there is still hope of homegrown eggplant after all!  I have a few ideas for how to improve things for next year, which will essentially turn my front flower beds into vegetable gardens.  I still haven’t decided what all I will plant but I’m hoping that my little groundhog friend will stay away.

One of the things I’m debating are the addition of green beans.  They are probably my favorite vegetable and I love how many different ways they can be prepared, from blanched to steamed, to a simple stir fry they are essentially the perfect vegetable.  My only problem if figuring out where to put them since they need full sun.  It seems more and more likely that I’ll need to expand the garden around the side of my house.  All of which is perfectly doable, just have to find the time to tame the beast that is my side yard.

This recipe is one of the many reasons why I would love to have my own green beans, not only is this salad amazing warm it’s only great the next day straight from the fridge.  This salad is basically a hodge-podge of many salads all thrown together to create a master salad.

Ingredients: (serves 4-5)

  • 1 lb green beans, ends trimmed and in 3in pieces
  • 1 1/2 lbs baby red potatoes, halved
  • 1 can cannellini beans, rinsed/drained
  • 1/2 vidalia onion, chopped
  • 1 7oz can tuna (dolphin/sea turtle safe) (optional)
  • 3 cloves garlic, finely diced
  • 1/2 cup olive oil
  • 2 tbsp balsamic vinegar
  • 4 basil leaves, finely chopped
  • 1/4 tsp salt/pepper
  1. Bring a large pot of salted water to a boil and the potatoes, cooking for 10minutes or until potatoes are just tender.  Remove the potatoes, set aside, and then add the green beans to the boiling water.  Cook the green beans for about 5minutes, then drain rinse and pour into a large bowl.  
  2. In a small bowl mix together the garlic, olive oil, and balsamic vinegar.  Set Aside
  3. Add the white beans, onion, cooked potatoes, and tuna to the green beans.  Mix well and then add the dressing.  Add the basil, salt/pepper, and toss.  Season to taste as needed with additional salt/pepper.   Serve!

This dish can easily become a vegan dish by dropping the tuna and adding some more beans or some extra firmed tofu.  This salad also goes great inside a pita, just break the potatoes up into smaller pieces before stuffing the pita.  

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