So, we were supposed to bring a salad to dinner and Mom & Dad’s. The bummer was that we didn’t have any lettuce or greens of any kind. What we did have, though, was bunches of fresh beans from our trusty CSA. And we knew they were delicious because we’ve been getting them for a couple of weeks. We threw in some of the fresh Basil we’ve been getting and had the start of a rockin’ summer salad…

• 1 pound or so of Yellow Romano and/or Blue Lake Pole beans (or any fresh beans)
• 2-3 Tbsp Olive Oil
• 2-3 Tbsp Lemon Juice, or Unseasoned Rice Vinegar (or some other light-tasting vinegar)
• A Handful of Fresh Basil Leaves, torn
• 3 Tbsp grated Parmesan Cheese
• Salt & Pepper to taste
• 2 Tbsp Toasted Pinenuts

1. Thoroughly wash the beans, trim their little pigtail ends and stemmy bits off, and cut them into 2-3 inch pieces
2. Blanch them in boiling, salted water for about 4-5 minutes until they just start to get tender
3. Drain them immediately and rinse them under cold running water to stop the cooking process
4. Whisk together the Olive Oil, Vinegar or Lemon Juice, and Salt & Pepper
5. Dump the beans in a big bowl, pour the dressing over them, add the Basil and Parmesan and toss everything to coat
6. Top it all with the Pinenuts

This salad could easily transition into a fall salad with the addtion of some fresh Thyme in place of the Basil. For that matter, it would probably be fabulous if you tossed it all together while the beans were still warm so the cheese could get a little melty. We’d probably substitute a little Lemon Zest for the Lemon Juice or the vinegar, though.

Mmmmmm…nummers.