Impromptu Snap Bean Salad

05Jul07

Impromptu Snap Bean Salad

Ingredients
1 pound yellow wax beans or other snap beans
salt
1 tablespoon olive oil or unsalted butter
1/4 cup nuts — walnuts, almonds, pine nuts, pecans all come to mind
1 handful small tomatoes, sliced in half – grape, cherry or sungold varieties come to mind
A few teaspoons fresh chopped herbs – lemon thyme was wonderful, but I’d also try mint, basil, parsley and chives

Method
Rinse beans under running water and trim ends as necessary. Boil in salted water, uncovered, until tender but still firm, about 5 minutes. Taste before removing from pot. Pour beans into a colander and drain.

In a skillet, melt butter or heat olive oil over low-medium heat, add nuts and allow to toast for a minute. Add tomatoes and beans and with tongs, mix to combine, allowing to cooking for about 2 minutes. Pour into a serving bowl and add herbs. Taste for salt and add accordingly.

Serve warm or at room temperature. I also added a squeeze of lemon just before serving.

By Kim ODonnel | June 28, 2007; 10:28 AM ET | Category: Getting Fresh ,

Filed under: Vegetarian   |  Leave a Comment
Tags: salad