We've been using a lot of green beans in the past few weeks--the vast majority from our farmshare, a bunch from the farmers market, and a handful from our own garden. Here is one recipe our family enjoyed recently. We shared it at a Labor Day celebration and it was quickly consumed...
Gingery Double Bean Salad
1/2 pound green or wax beans, washed
1 cup variously colored cherry tomatoes, halved
1 can (15 oz) garbanzo beans (chickpeas), rinsed
2 tablespoons olive oil
2 teaspoons untoasted sesame oil
juice from 1/2 a lime
2 teaspoons garlic, minced
1 tablespoon ginger, finely minced
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
8 shallots, chopped and sauteed until tender (optional--can use uncooked)
freshly ground salt & black pepper, to taste
Remove ends from green beans, chop into 1 inch segments. Blanche in salted boiling water for no more than 5 minutes (slightly tender but still bright green). Allow to cool.
Gently combine green beans with garbanzos and tomatoes.
Whisk together dressing ingredients separately in a small bowl. Combine with vegetables. Refrigerate for at least 30 minutes.
Arrange on a festive platter.