Summer Shelling Bean Salad
1 pound Tongue of Fire Shelling Beans
Olive oil and vinegar for a vinaigrette (or use one that’s pre-made)
Your choice of herbs (basil, thyme, mint, parsley, etc)
1 sweet onion
Salt and pepper
Red Dog Sweet Corn
Tear open the pods of beans and pluck out the beans. Bring a pot of water to boil and drop the beans in- cook to your liking, usually around 30 minutes. While they’re cooking, make a vinaigrette using olive oil and vinegar. 1 part vinegar to 3 parts olive oil should do the trick. Of course, feel free to dress this up as you see fit, or leave it simple. Drain the beans when they’re done and toss them in the vinaigrette while they’re still warm. Now is a good time to add chopped herbs, some salt and pepper and onion or shallots, whatever is on hand. Let cool to room temp. Quarter some tomatoes, add in some delicious sweet corn, feta cheese, olives, whatever else is clever and taste for salt and seasonings. Enjoy!