Recipe: Green and Yellow Bean Salad

Serves 4 to 6.

Note: This simple salad makes a hearty side dish or light meal with the addition of grilled chicken or steak. You can prepare all of the ingredients in advance, but keep them separate and wait until serving to toss them with dressing. From Beth Dooley.

• 1/4 c. sherry vinegar

• 1 garlic clove, chopped

• 1 tsp. Dijon mustard

• 1 tsp. fresh tarragon, chopped

• 1/3 c. plus 1 tbsp. extra-virgin olive, divided

• 2 c. cubed white or sourdough bread (cut about 2-in. cubes)

• 1 tbsp. unsalted butter, melted

• 1 tbsp. olive oil

• 1 lb. mixed yellow and green beans

• 1/4 c. shaved Parmesan

Put the vinegar, garlic, mustard and tarragon into a blender and purée them. With the motor running, add 1/3 cup olive oil in a slow, steady stream. Season with salt and pepper to taste.

Preheat the oven to 350 degrees. In a medium bowl, toss the bread cubes with melted butter and 1 tablespoon oil. Spread the bread cubes onto a cookie sheet and bake until nicely browned and crisped, about 10 to 12 minutes. Remove from oven and set aside.

Bring a large pot of water to a boil and cook the beans until tender, about 5 to 6 minutes. Drain and refresh under cold running water. Pat the beans dry with a clean cloth or paper towel.

Place the beans and bread cubes into a large bowl and toss with just enough vinaigrette to lightly coat. Reserve any extra dressing to pass on the side.

Arrange the beans on individual plates or on a large platter and distribute the Parmesan over the beans. Serve at room temperature.

Calories240Fat20 gSodium160 mg

Carbohydrates13 gSaturated fat4 gCalcium97 mg

Protein5 gCholesterol8 mgDietary fiber3 g