This is the perfect summer salad for the days you want to arrange dinner…and not really “cook.” You can use any type of bean, any type of tomato, and really any type of crumbly cheese. This is a roadmap for your summer’s bounty!

What you need: 

• Half Pound of Beans, Trimmed
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Red Wine Vinegar or Aronia Berry Vinegar
• 3 Tablespoons Oil, Olive or Sunflower
• 1 Garlic Clove, Minced
• Salt & Pepper
• 1 Pint Cherry Tomatoes, Sliced in Half Lengthwise
• 2-4 oz of Feta or Goat Cheese,Crumbled
• Optional: Chopped Fresh Herbs

First, you need to blanch the beans. What is blanching? It’s when you briefly cook something and then very quickly cool it down. This technique helps green beans keep a vibrant green color and a snappy texture. (This is also a great technique to peel peaches if you are making a pie.)

Bring a large pot of water to a boil. Salt generously. Toss in the green beans and cook for about 2 minutes, they should be intense green and tender-crisp. Quickly submerge them in a bowl of cold ice water, or run cold water over them in a colander. Drain. 

Whisk lemon juice, vinegar, oil, and garlic. Season with salt & pepper to taste. First toss the beans in the vinaigrette to coat, then add in the tomatoes. Top with cheese and any fresh herbs you have on hand!