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–+ servings

Fresh Shelling Bean and Tomato Salad

Servings 4 servings
  • 1 pound (450) shelled fresh shelling beans , (weight is based on weight after shelling)
  • extra-virgin olive oil
  • salt
  • fresh tomatoes
  • fresh basil
  • Tear open the bean pods and pluck out the beans. A pound (450g) of beans will give you enough for about 4 people.
  • Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they're hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 25 minutes. When done, drain them and transfer them to a bowl. Drizzle the warm beans with extra-virgin olive oil and season them with a little salt. Another option is to add walnut or hazelnut oil, the latter being really, really good. I often add a minced shallot or two, which lends a nice flavor to the beans. (Garlic is good as well, but I'd skip that if using a nut oil.)
  • At this point, you can either chill the beans to use later or use them immediately. (The beans will last 3-4 days in the refrigerator.) If using them later, let come to room temperature before using.
  • For the salad, dice some fresh tomatoes and mix them with the beans along with some chopped fresh herbs. Basil, tarragon, parsley or chives, are some of my favorites. I prefer not to do a mix, but you could.Then, feel free to add any of the following: Fresh corn kernels, black or green olives, and/or feta cheese. Toss everything together and taste. It may need a splash of vinegar, a little more olive oil, more salt, some black pepper.
  • Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.

Notes

Serving: I enjoy this for lunch on its own, but to make it a more complete meal, serve it alongside roast chicken or quarter some hard-cooked eggs and drape anchovies over them. It goes lovely with grilled fish, or made a platter of charcuterie (cold cuts) and cheese...and have some good bread to sop everything up.