Green Bean Confetti Salad

July 11, 2011

It’s easy to eat healthy and well if you have access to fresh vegetables. For most people in this country, it’s pretty easy this time of year. Many of us are lucky enough to have a Farmer’s market nearby or our own garden. Most markets have good vegetables in summer, too.

I like keeping things cool for summer eating, and this wonderful green bean and beet salad is perfect for hot days. Red, yellow and organge beets add a touch of whimsy and a look of confetti that says, “I’m delicious!” You can add all sorts of other things to it to keep it interesting. Think cherry tomatoes, cucumbers and radishes. Chickpea or cannellini beans are a good addition, too, as are creamy bits of mozzarella cheese.

Green Bean Confetti Salad

Serves 4

½ pound fresh green beans, trimmed and rinsed
2 large beets, steamed, cooled, peeled and diced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
½ teaspoon sugar
1 large clove, garlic minced
2 tablespoons minced mint
½ cup arugula leaves, torn into bits
Salad and pepper to taste
Shavings of pecorino cheese

Green bean confetti salad in a white bowlSteam the beans until tender, drain, and plunk into a bowl of ice water; allow to stand a couple of minutes, then drain and dry the beans and set aside.

In a glass rectangular dish combine the oil, vinegar, sugar, garlic, mint and arugula leaves. Add the beans and coat in the mixture; add the beets and coat all the ingredients together. Salt and pepper to taste. Cover the dish and allow the beans to marinate several hours at room temperature before serving.

To serve, place some of the bean salad on individual plates and shave some pecorino cheese over the top.

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