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.