Hummingbird Recipe. Summer Green Bean and Tomato Salad.

Fresh from the farm stand. This salad is perfect for outdoor and indoor meals, and is best at served at room temperature.

1 lb. tender, young green beans, with strings removed

3-4 medium-size very ripe tomatoes, cored and roughly chopped

½ cup thinly sliced red onion, soaked for 1 hour in ice water, drained

Olive oil

Wine vinegar

Dijon mustard

Salt and pepper

Blanch the beans in salted, boiling water for 5 minutes. Combine with onion and tomatoes. Dress while still warm with a mustardy vinaigrette. Proportions of oil and vinegar can vary to taste, but go light on the vinegar. You should taste the vegetables and the oil with just a suspicion of mustard. Do not refrigerate!

 Serves 4

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