It’s that glorious time of summer gluts from keen vegetable growers, everything arrives at once at the moment and in large quantities! This is less of a recipe and more of an idea. I was given a large bag of runner beans, I like runner beans but have never done anything with them other than boil or steam them. I dutifully blanched and froze some but still had a lot left so I steamed a few and dressed them simply with olive oil salt and pepper, they were delicious served immediately but I found I enjoyed them even more cold as a salad the next day, they are seriously good! I ate nothing but a bowl of these for lunch!
You will see there are no quantities, just use however many beans you have and dress to taste. This really is just an idea that worked so well I wanted to share it here. This keeps well in the fridge for a couple of days, I prefer it a room temperature.
Runner Bean Salad
- runner beans, topped ,tailed and washed
- extra virgin olive oil
- fresh ground pepper and sea salt
- Cut the runner beans to bite size pieces then steam until tender.
- Drizzle with olive oil, enough so that all the beans get a good coating.
- Season with fresh ground pepper and sea salt.
- Eat right away or serve as a salad at room temperature.