Green and Yellow Bean Salad

It is so wonderful to see the fresh veggies hitting the grocery stores and markets at this time of year.  One of the first ones to make an appearance is green and yellow beans.  I just love beans, when blanched they are so crisp and fresh.  Bean salad is a pretty standard recipe on most BBQ tables but I have found that you can jazz this version (taken from www.canadianliving.com) up by changing up the mustard and/or the vinegar.  I am always trolling the shelves for new fun things to cook with and recently I found a Baco Noir Vinegar. WOW did this change the flavour of the salad to add a smoky richness.  As well, someone once gave me small crock of Champagne Mustard as part of a gift basket and that added another dimension. 

I have heard that there are people in the world who have dreamed of this salad as the pedaled their butts across Canada.  I am happy to help motivate when needed, just saying!

Green and Yellow Bean Salad

To retain the colour and crispness of the beans, make this salad as close to the time of your get-together as possible.

This recipe makes 6 servings

Ingredients

12 oz (375 g) each green and yellow beans
2 tbsp (25 mL) chopped fresh oregano
2 tbsp (25 mL) extra-virgin olive_oil
2 tbsp (25 mL) wine_vinegar
2 tsp (10 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Half red onion, thinly sliced

Preparation:

Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.)

In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.