Right now our garden is over flowing with green beans. In the past week we have canned both dilly beans and regular beans to enjoy later this winter. So what are we doing with the fresh ones? Well, for starters, last night I made a delicious green bean salad. Not only is this great as a side dish for dinner, but it would also be a great salad to bring along on a picnic or to a potluck.
My family really enjoyed it, and I think yours will too.
1 pound fresh green beans, trimmed and blanched
1 small sweet onion, sliced
4 oz cherry tomatoes
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup pine nuts, toasted
salt and pepper to taste
In a large bowl combine the beans, onion and tomatoes. Toss. In a separate bowl mix the olive oil, vinegar and mustard together. Pour over bean salad, add salt and pepper and sprinkle pine nuts over the top. Serve immediately.
Don’t think you have enough land to grow your own food? Think again! The Quarter-Acre Farm is Warren’s account of deciding—despite all resistance—to take control of her family’s food choices, get her hands dirty, and create a garden in her suburban yard. It’s a story of bugs, worms, rot, and failure; of learning, replanting, harvesting, and eating. It’s a great read, and Amazon currently has it on sale for just $12.21.
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