Fall vegetable selections have a hearty flavor. Crisp nights and shorter days benefit only the toughest prize-fighter plants in the garden. Enter the vegetative muscle of the green bean.
Color Me Green Bean
Green beans go beyond green. Versatile as chameleons, green beans take on a range of colors from butter yellow to late summer pond water green with even a deep Concord grape purple thrown in for good color.
A green bean, raspberry, pine nut salad dresses up any shade of the vegetable. A full rainbow of color and taste awaits.
The inspiration for this recipe came from Charmaine Solomon’s Complete Vegetarian Cookbook. Over 20 years, I made a few changes, including the special garlic treatment. Also, I prepare a similar recipe with asparagus.
Green bean, raspberry, pine nut salad makes a nice summer to fall transition salad. Plus local raspberries flourish in a second crop during September. These spectacular seeded studs add a sharp contrast to the green beans in both color and snappy sugar sweet berry flavor.
Light as a breeze, yet hefty enough in taste to hold its own the salad makes a good lunch star paired with cheese or a dinner side.
Green bean, Raspberry & Pine Nut Salad1 cup tap water 2 garlic cloves 1 pound of asparagus 1/3 cup raspberries 2 tablespoons raspberry vinegar 1 teaspoon Dijon mustard 2 tablespoons honey 1/4 cup olive oil 3 tablespoons pine nuts, toasted
In a large glass measuring cup microwave water on high long enough to boil. Take out of microwave and drop in one peeled garlic cloves. Set aside to soften for a few minutes then drain.
Snap or trim off the very ends of the beans and wash in a colander. Steam until tender, rinse, drain and set aside.
Gently wash raspberries and set aside to drain.
In a small bowl mix together raspberry vinegar, Dijon mustard, honey and olive oil. Chop or press garlic and add to dressing mixture then set aside.
Neatly pile green beans on a large serving plate. Drizzle dressing over green beans. Top with raspberries and pine nuts.