I had great plans for Sunday dinner. The Saturday market had been full of fresh vegetables and the kitchen counter had still life displays of summer squash, tomatoes, green beans, corn, knob onions and beets.
Visions of childhood Sunday dinners kept tapping into my memory bank. Tables laden with at least seven vegetable dishes, sliced tomatoes and cucumbers, crisp golden-brown fried chicken, roasts of beef and pork and hot cornbread slathered in freshly churned butter. The ladies in the kitchen bustling about. The men on the porch discussing politics or sports or when dinner would be ready. The children playing croquet (no rules and usually no wickets), chasing each other and hoping for an extra slice of chocolate pie. Oh, I failed to mention the dessert table laden with a pound cake, a fruit crisp and the chocolate pie.
Since there was no one to bustle about the kitchen with me, I had to take a more doable approach. This green bean salad did provide three vegetables. I steamed some corn making it four.
Maybe I'll try again later in the summer.
Green Bean Salad
1 pound fresh green beans
1 cup of quartered cherry or grape tomatoes
2 green onions, finely chopped
1. Place the tomatoes in a bowl and salt to taste. Let the mixture sit for 15 to 20 minutes. The tomatoes will give up some juice to add to the flavor.
2. Snap the ends off the beans. You can leave them whole but I prefer to break them into smaller pieces.
3. Bring a pot of salted water to a boil. Add the beans, cover, lower heat to medium and simmer for about five minutes. Test. You want them to be a bit crisp.
4. Drain the beans and immediately add the tomatoes and the viniagrette. Mix well and cover. Let sit at room temperature until cool. Refrigerate.
Vinaigrette Recipe (or, use your favorite)
3 Tbsp oil (I used olive oil)
2 Tbsp vinegar (I used white wine)
Salt and freshly ground pepper to taste