The string beans have arrived. I’m calling them string beans now because I keep referring to them as “green beans,” and the kids keep reminding me they are actually “wax beans.” I’ve settled on “string beans” as a compromise.
We only had a small space to plant them, so our first batch produced one large handful of ripe beans. There was so much excitement over these beans, and I didn’t want to disappoint, but I also wasn’t sure what I could do to make that small amount of beans work for five people.
I added some cherry tomatoes, sliced some leftover red onion, threw in almond slivers, sprinkled some feta cheese on top. . .it’s not multiplying bread and fish on a mountainside, but I felt as proud as if I’d worked my own little miracle growing these beans among our landscaping next to the patio, from seeds, battling for their existence at the hands of hungry slugs, lost basketball rebounds and bicycle accidents, then figuring out how to turn them into a meal (okay, side dish) for a family.
String Bean Salad
1 handful string beans with stems trimmed
1 cup cherry tomatoes, sliced in half
½ red onion, thinly sliced
¼ cup almonds (slivers or sliced almonds)
¼ cup crumbled feta cheese
2 tablespoons olive oil, 1 tablespoon balsamic vinegar, salt and pepper
Immerse trimmed string beans into boiling water for one minute, then rinse with cold water. Combine beans with cherry tomatoes and red onion, then toss. Sprinkle almonds and feta cheese over top. Whisk together olive oil, balsamic vinegar, salt and pepper. Drizzle evenly over salad and serve.