Summer Bean Salad
|Fresh shelled peas||1 1⁄4 Cup (20 tbs) (Such As Black Eyed / Lima / Scarlett Runner, About 3 Pounds Unshelled)|
|Green beans||1⁄4 Pound, trimmed and cut into half crosswise|
|Wax beans||3⁄4 Pound, trimmed and cut into half crosswise|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Chopped fresh chives||3 Tablespoon|
|Chopped savory||1 1⁄2 Tablespoon (Fresh)|
|White wine vinegar||3 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Chopped fresh thyme||2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
1. 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.
2. Combine shallots and remaining ingredients. Pour over bean mixture, toss well.
Difficulty Level:Very Easy