Wax beans, which are pale yellow in color, are a type of snap bean with a slightly mild flavor, similar to green beans. They are at the peak of their season from late July to late September. Basil is also at its peak during the summer months. Enjoy the flavors of the summer harvest in this baby kale bean salad with a fresh Basil Vinaigrette.
Baby Kale Bean Salad with Basil Vinaigrette
Ingredients
- 1 10oz package organic girl I heart baby kale
- ¼ pound fresh yellow wax beans
- ¼ pound fresh Romano beans (or green beans)
- ¾ cup of toasted chopped almonds
For the Dressing
- 1 shallot, chopped
- 2 small garlic cloves
- 2 Tbsp. red wine vinegar
- 1 large bunch of basil (approximately 2 cups)
- 2 tsp. of red pepper flakes (I like New Mexican chile flakes)
- ½ cup olive oil
- salt & pepper
Procedure
- Trim ends of beans. Bring pot of water to a boil. Add beans and boil for 2 minutes – You want the beans to still be crunchy so do not overcook. Drain, rinse under cool water and set aside.
- In a food processor or blender mix the following ingredients: Shallot, garlic cloves, basil leaves, red wine vinegar and red pepper flakes. As the dressing is mixing, slowly drizzle in the olive oil. Add more olive oil if you like a thinner consistency. Add salt and pepper to taste.
- Toss the cooled beans with the dressing, reserving a portion of the dressing to be served at the table. Add beans on top of the baby kale salad greens, top with toasted almonds and serve.
- Enjoy the crunch of fresh summer beans!
Recipe and Images courtesy of Susan Simitz, Earl’s Organic Produce
Originally posted 2015-06-12 09:40:40.
