crunchy bean salad
“Water falls from heaven as rain, and while it is always the same in itself, it produces many different effects, one in the palm tree, another in the vine, and so on, throughout the whole of creation. It does not descend, now as one thing, now as another, but while remaining essentially the same, it adapts to the needs of every creature that receives it. In the same way the Holy Spirit, whose nature is always the same, simple and indivisible, apportions grace to each person as He wills. Like a dry tree which puts forth shoots when watered, the soul brings forth the fruit of holiness when repentance makes it worthy of receiving the Holy Spirit. Although the Spirit never changes, the effects of His action, by the will of God and in the name of Christ, are both many and marvelous.” Saint Cyril of Jerusalem
It’s “bean” a while since writing on the blog. This past year beckoned reprioritizing – faith, family, homeschool and also really to focus on completing my Master’s Degree. No, I am not done, but almost! Yay!
We’ve also been battling Lyme disease in this home and I tell you, it is formidable – and affects everyone different! Lord have mercy. It really turned our lives upside down. However, all signs are that my loved one is almost done with treatment and that is a tremendous blessing.
In many ways, the year of Lyme Disease has been a blessing too… just in it’s very own way.
That aside, it’s also “bean” a long time since I have made a bean salad, but since the farmer’s market this week was so plentiful with green beans – I brought home a whole bunch!
This salad is a riff on that old picnic favorite the “three bean salad”. What I like so much about this is that the beans are green and crunchy, unlike the one I remember from my youth with watery faded green canned beans. You could easily make this with wax beans or a combination of string beans too.
Crunch Green Bean Salad
- 3/4 pound of beans – washed and trimmed
- 1/4 cup rice wine vinegar
- 1/3 cup finely sliced red onion
- 1 Tbspn extra virgin olive oil (currently we are using a local favorite, Spartan’s for our salads – it is very tasty and comes in a cute reusable ceramic bottle. Refills come in a convenient pouch)
- 1/4 cup chopped fresh basil
- 1/4 cup toasted pine nuts or pecans
- 1 finely chopped red pepper
- Salt and pepper to taste
For the preparation, bring a pot of water to a boil and add the trimmed and cut green beans. You only need to cook them for 3-5 minutes or less. Test them to make sure they are still crunchy and retain that bright green color. Once done, immediately place them into a bowl of cold water. This will stop the cooking process.
Drain the beans in a collander and put them into your salad bowl. Add all remaining ingredients and toss well. Salt and pepper to taste.
You can make this the day before, the flavors just get better and better over night! Great for a picnic and for any summertime meal!