Tri-Color Beans
Tri-color beans are a versatile ingredient for quick midsummer meals. There are bush varieties and pole beans; they come in green, yellow and purple. The green and yellow beans stay fairly true to col...
This flexible dish is a nice midsummer main course. Swap out cannellini, kidney or black beans for the garbanzos, and feel free to add other herbs such as mint, thyme, chives or cilantro.
Ingredients
- 1 tablespoon plus ½ teaspoon salt
- 1 pound green beans, ends removed and snapped in half
- 1 cup black olives, seeds removed and halved
- 1 cup crumbled feta
- ½ cup almonds, toasted and chopped
- 1 tablespoon fresh oregano leaves
- 1 cup garbanzo beans, drained
- 1 cup cherry tomatoes, halved
- 1 teaspoon brown mustard
- 1 tablespoon maple syrup
- ¼ teaspoon ground pepper
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons diced shallot
Instructions
Serves 3–4
Boil a pot of water and add 1 tablespoon salt. Put the green beans in the water and boil for 6 to 7 minutes until tender, yet crisp. Drain the water and put the green beans in a bowl with olives, feta, almonds, oregano, garbanzo beans and cherry tomatoes.
Whisk together the mustard, maple syrup, remaining ½ teaspoon salt, black pepper, olive oil, cider vinegar and shallot.
Toss the vegetables with dressing. Taste for seasoning and adjust as needed. Serve at room temperature.
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