A salad that wears the colors of the season
In summer, it’s no challenge to have a different bean for supper every night of the week. Plump Blue Lakes, hot with a dab of sweet butter. Purple beans, bold with a tart-acid dressing to retain their color. Tiny haricots verts, Chinese long beans, fava beans, fresh cranberry beans. The list goes on. A salad I enjoy mixes young green beans and yellow wax beans. For more variety, I often use garlic chives or other specialty chives. If the chives have blossoms, I scatter these colorful edibles over the salad, too.