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Green & Wax Bean Salad

This is the season for string beans and my garden is bursting with them. My wax beans need to be harvested twice a day when it’s warm and sunny. As a result, I make a variation of this salad every week or so during the summer. It’s great for company as a make ahead side dish or first course and it’s great to make a batch to have as a snack or lunch item during the week. This version of adapted from Jerusalem, one of my favorite cookbooks by Yotam Ottolenghi. His new book, SIMPLE, will be published in October and of course I have pre-ordered it and will post a review when I begin to try the recipes!

¾ pound wax beans

¾ pound green beans

1 yellow pepper, seeded and sliced into thin strips

1 red pepper, seeded and sliced into thin strips

¼ cup olive oil

3-5 cloves of garlic, thinly sliced

1/3 cup capers, washed and drained

1 tsp cumin seeds

2 tsp coriander seeds

1 bunch scallions, thinly sliced

1/3 cup fresh tarragon, chopped

½ cup Italian parsley, chopped

2 Tbsp chopped fresh dill or 2 tsp dried dill

Grated zest of 1 large lemon

Salt and pepper to taste

Grated zest of 1 large lemon

Bring a large pot of water to a boil and toss in the wax beans for 1 min. Then toss in the green beans and continue boiling them for another 4 min. Drain and submerge them in a bowl of ice water to stop the cooking. When cool, spread on a kitchen towel to dry. Add them to a large bowl.

Add 1 Tbsp olive oil to a heavy skillet (my favorite is cast iron) and add the pepper strips and saute for several minutes until starting to brown but not soggy. Remove them from the skillet and add to the beans.

Add 3 Tbsp more olive oil to the skillet. Add the sliced garlic and cook for 20-30 seconds. Add the capers for another 10 seconds. Add seeds for another 10 seconds. Remove from the stove and add the contents of the pan to the bowl of beans and peppers, using a rubber spatula to add every drop of the luscious olive oil mixture. Toss the mixture, adding the scallions, herbs, lemon zest and S&P if using. This can be refrigerated for 2-3 days. Make sure to serve this at room temperature for the richest flavor!

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