Summer Bean Salad

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Summer Bean Salad

 

1 1/4 cups fresh shelled peas (such as black-eye, Lima,

or Scarlett

Runner; about 3 pounds unshelled)

3/4 pound green beans,

trimmed and cut in half crosswise

3/4 pound wax beans, trimmed and cut in

half crosswise

1/4 cup minced shallots

3 tablespoons chopped fresh

chives

1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory

3

tablespoons white wine vinegar

2 tablespoons extra virgin olive oil

2

teaspoons chopped fresh thyme

3/4 teaspoon salt

1/4 teaspoon freshly

ground black pepper

1 garlic clove, minced

 

Cook peas in boiling water

15 minutes. Add beans; cook 5 minutes or

until crisp-tender. Drain and rinse

with cold water. Drain; place bean

mixture in a large bowl.

 

Combine

shallots and remaining ingredients. Pour over bean mixture; toss

well. Serve

at room temperature or chilled.

 

Yield:  8 servings.

 

CALORIES 118

(31% from fat); FAT 4g (sat 0.6g,mono 2.7g,poly 0.5g); IRON

2.6mg;

CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 16.8g; SODIUM