No lengthy post here... I wanted to use my gorgeous fresh green beans in a different way than I usually do, so I made a version of the ever-popular 4-Bean Salad.
from Mark Bittman's Kitchen Express
Cut about a cup of green beans into one-inch pieces and blanch in boiling, salted water until crisp-tender; drain and run under cold water to stop the cooking. In a bowl, combine a cup or two each of cooked or canned (drain first) kidney or other red beans, cannellini or other white beans, and chickpeas. Add the green beans, a small, diced red onion, and some chopped parsley or chives. Dress with olive oil, sherry vinegar or some other good strong vinegar, Dijon mustard, salt and pepper.
I'll sing you out with the magical, musical ode to dads all over the world...here's to you dad, hubby, grandpa, suegro....
Beans, Beans, the magical fruit;
the more you eat, the more you toot.
The more you toot, the better you feel...
So, let's eat beans with every meal!
Happy Father's Day!
This is my entry into Dining with Dad, our theme this week at IHCC.