Recipe of the Week
Bean Salad With Fresh Herbs
Courtesy of
Alicia Abbott


1/2 pound string beans
2-1/2 cups cooked or canned navy beans
1 medium pickling cucumber, thinly sliced
1 small red bell pepper, finely diced
2 tablespoons olive oil
Juice of l/2 lemon, or more to taste
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons minced fresh chives or scallion
Salt and freshly ground pepper to taste
Dark green lettuce leaves
Cherry tomatoes, halved


Trim the tips from string beans and snap them in half; steam until tender-crisp, then rinse under cool water. Combine with remaining ingredients, except the lettuce and tomatoes, and toss gently.

Line a serving bowl with several lettuce leaves, then pour in the salad. Arrange some cherry tomato halves in a circle around the edge.

Cover and refrigerate until needed or serve at once.

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