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Summer Solstice Bean Salad Recipe

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This recipe for Summer Solstice Bean Salad, by , is from The The Magical Circle School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Criswell
Added: Friday, December 1, 2006


1 1/4 cups fresh shelled peas (such as black-eyed, 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 extravirgin 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.

Serves: 8




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