Yellow beans are growing and growing and growing.  Every time we think we have picked them all, we return 2 days later and find more huge ones, that we must have missed last time, or even the last 2 times…

I picked up some organic green beans from Tap Root Farm at the farmers market. Mix up a dressing of olive oil, vinegar, lemon juice, stone-ground dijon mustard, seas salt and pepper, and add the cooked beans and some kidney beans and you have a tasty summer side salad.

I also picked up some nectarines at the farmers market to make a nectarine upside-down cake.

 

It was delicious both as a dessert and as a breakfast treat.

Three Bean Salad

1 lb yellow beans, trimmed (from the garden)

1 lb green beans, trimmed

15 oz can red kidney beans, drained and rinsed

1/4 cup chopped red onion

6 Tbsp olive oil

1 1/2 Tbsp white wine vinegar

1 1/2 Tbsp lemon juice

sea salt and freshly ground black pepper

Directions

Bring a large pot of water to boil.  Cook the yellow and green beans until tender, 5 – 7 minutes. Drain and rinse under cold water.

In a large bowl, whisk together the olive oil, vinegar, lemon juice, salt and pepper.

Add the cooked beans, kidney beans and red onion, toss well.

Serve and enjoy.

Serves 6 – 8.