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Mari’s back!

September 3, 2011

It may be September, but summer is still hanging on…hopefully.   Tomatoes and beans are finally abounding, which certainly isn’t something anyone is complaining about.  I keep hearing, “I have more cherry tomatoes than I know what to do with!”  Well, I know what you can do with those; give them to me!  I eat those little sweeties like candy.  But what’s even better is to mix them up with some pole and bush beans, a little avocado, some fresh basil, and a zingy balsamic vinaigrette and you have yourself the perfect summer side. *

Late Summer Salad

Ingredients:
Makes as much as you want…

A couple handfuls of beans dragon’s tongue, romano golds, etc., cut in half and blanched.
1 pint local, seasonal tomatoes (use tomatoes from Mexico and I’m coming after you!).  Cherry and grape varieties are the best.
Ripe avocados
Fresh basil, chopped or julienned
Slivered almonds
1 part balsamic vinegar
2-3 parts olive oil
Generous spoonful of mustard, any variety other than yellow
Salt/pepper
Crushed garlic (optional)

Method:

In a glass jar or bowl, combine balsamic vinegar and mustard.  Shake or whisk until combined.  Add garlic, salt/pepper, and olive oil (and garlic if you want a little zing or if you’re making the dressing in advance) and give it another shake or whisk until emulsified.  Add more mustard if need-be.

In a large bowl, combine beans, tomatoes, avocados, and basil.

Pour some dressing on the salad and give it a good mix.  Plate salad and top with silvered almonds.

You’ll be surprised at how fast this salad disappears.

*The great thing about this salad is how versatile it is.  You can use asparagus in the spring instead of beans.  You can use hazelnuts instead of almonds.  You can use a basil lemon vinaigrette and add some feta to change it up a bit.  Trust yourself!  You know what you like so be creative and add whatever you like.

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One Comment leave one →
  1. nadinelew permalink*
    September 3, 2011 3:09 pm

    thanks, mari! the green beans are finally done! (thank goodness, says the farmer), but there may be some late purple romanos coming on in the next week or so… just a few plants to fill in the gaps in the trellis.

    but, i’m guessing after the last weeks’ bean onslaught, you guys probably have some left in your fridges….

    if not, this vinaigrette would be equally as good on top of some cucumber, tomato and corn salad is my guess…. or cooked fresh shelling beans, tomatoes, corn, basil… coming your way this week. or roasted eggplant! yum!

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