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Summer Bean Medley

From Our Kitchen


1 lb. beans (green, wax, and Romano), blanched
½ pint grape tomatoes, cut in half
2 Tbsp. chopped shallots
2 Tbsp. fresh basil, thinly sliced
3 Tbsp lemon oil (see recipe below)
1½ tsp. sherry vinegar
salt and pepper to taste

zest from 1 lemon
1 pint oil (grape seed oil is best, or olive oil)


Put beans in a pot of salted, boiling water for 1 to 2 minutes until cooked through. Remove beans from hot water and place in ice water until cool. Drain and pat dry. Mix beans with remaining ingredients.

Put zest and oil in a blender for 20 seconds. Let sit overnight in the refrigerator. Strain.