Perfect Picnic Salad

Last week my August issue of Eating Well magazine came in the mail and like usual I set it aside to look at later.  Most of the time I don't find recipes to make out of magazines because either (1) what I would like, I know no one else in the house would eat or (2) the recipes are too time consuming and ingredient laden for the perceived results.  This month's issues, however, caught my eye on several recipes.  Saturday, when my brother came over, I made 3 of them and I think this one was my (and my brother's) favorite (I'll share the other 2 recipes with you tomorrow).

The article the recipe came from is all about eating locally and celebrating the bounty of the harvest.  Unfortunately living in the desert we have little bounty but for a little while we could pretend to be elsewhere where we might see something else grow besides cactus.  (In all fairness a few things grow here -- mainly apples -- but I'd really love to live close enough to enjoy local produce.)

The title of the recipe is Bean and Tomato Salad with Honey Vinaigrette.  I think next time I would add more green beans but otherwise it was great.  My brother said he thought that without the fresh basil it would just be "okay" but with it it pushes it over the edge to "great".  Leftovers the next day I added some tuna and it made a wonderful light lunch.

Bean and Tomato Salad with Honey Vinaigrette

• 1 ¼ cups dried beans, preferably heirloom, or 2 15-ounce cans white beans, rinsed
• 1 teaspoon salt, divided
• ½ cup minced red onion
• ¼ cup cider vinegar
• 4 teaspoons honey
• 1 teaspoon peanut or canola oil
• ½ teaspoon freshly ground pepper, or to taste
• 8 ounces green beans, trimmed and cut into 2-inch pieces
• 1 pint cherry or grape tomatoes, halved or quartered
• ½ cup fresh basil leaves, thinly sliced
• 1 pound tomatoes, sliced

1. If using canned beans, skip to Step 3. If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight. (Alternatively, use our quick-soak method, see Tip.)
2. Drain the soaked beans, rinse and transfer to a large saucepan. Add 6 cups cold water. Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans. (If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.) If at any time the liquid level drops below the beans, add 1 cup water. When the beans are about three-fourths done, season with 1/2 teaspoon salt. When the beans are tender, remove from the heat and drain.
3. Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
4. Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper.
5. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.

Tips

Prepare through Step 3, cover and refrigerate for up to 1 day.

Tip: Quick-soak method: Place beans in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Proceed with Step 2.