I adore yellow beans. As a kid, they were one of the vegetables I always wanted to pick in our large garden and I could eat them every day. I was convinced their flavour was vastly superior to green beans. These days, I tend to cook green beans more often because I like the pop of colour they provide on a plate, but I’ll always have a soft spot in my heart for the yellow ones. It was therefore with great excitement that I set out to do something special with the lovely yellow beans and red potatoes from Needham’s in my Farmers’ Feast challenge basket from the Ottawa Farmers’ Market; the cherry tomatoes came from my own small garden. This salad was deemed a real winner by my family and I loved it so much, I might even make it with green beans.
- 1 pound (454 g) red skinned potatoes, cut in 3/4 inch (2 cm) pieces (about 3 cups)
- 10 ounces (300 g) yellow beans (about 2 cups)
- 4 strips bacon, diced small
- 2 tablespoons (30 mL) minced onion
- 1 clove garlic, minced
- 1 teaspoon (5 mL) Dijon
- 1 tablespoon (15 mL) olive oil
- 3 tablespoons (45 mL) red wine vinegar
- 5 ounces (150 g) cherry tomatoes, halved (about 1 cup)
- Salt and pepper to taste
- 2 tablespoons (30 mL) chopped fresh basil
- Cook the diced bacon in a medium frying pan over medium heat, stirring often, until crisp.
- While the bacon is cooking, put the potatoes in a medium saucepan and add just enough cold water to cover. Bring to a boil then reduce heat slightly; cook until just tender (test with the tip of a knife). When the potatoes are cooked, drain them using a colander and place in a serving bowl.
- While the potatoes and bacon are cooking, bring another pot of water to a boil. Add the trimmed beans and cook until just tender, about 3 – 4 minutes. Drain in the colander and then rinse under cold water.
- Dry the beans well with a tea towel (or paper towel) and cut them into approximately 3 inch (7.5 cm) pieces. Add the beans to the potatoes in the bowl.
- When the bacon is cooked, add the onion and garlic and cook, stirring often, for 2 – 3 minutes, until softened.
- Remove the bacon pan from the heat and add the Dijon, olive oil and red wine vinegar; stir to combine.
- Add the tomatoes to the bacon pan and let wilt for a minute or two.
- Pour the bacon and dressing over the potatoes and beans and toss gently to combine.
- It’s best served while still warm but you can refrigerate and reheat to just above room temperature in the microwave. Don’t sprinkle the basil on top until you are ready to serve.
Serves 2 as a meal or 4 as a side dish.