By Dianne Bunis

Green bean salad

Add a vibrant dish to your picnic using seasonal produce just picked off the farm -- green beans, cherry tomatoes ripe off the vine, sweet red pepper. Keep it light and healthy all summer long. Support your local farmers -- shop farmstands and farmers markets.


1 pound of green beans, washed and trimmed

1 pint of cherry tomatoes, halved

1 sweet red pepper, diced

1 tablespoon minced shallot

1/4 cup sliced almonds

1 teaspoon fresh herbs - oregano or chives, snipped

2 tablespoons extra-virgin olive oil

2 tablespoons organic red wine vinegar

Sea salt and freshly ground pepper to taste


Steam beans until bright green and tender, about 5 - 7 minutes. Drain and rinse beans under cool water. Pat dry. Place into a large bowl, add tomatoes, red pepper and oregano, toss gently to combine.

In a measuring cup, combine oil, vinegar and shallots, whisk together.

Pour mixture over beans and toss well. Season with salt and pepper. Refrigerate or keep in cooler.