Herbed Bean Salad With Scarlet Runner Blossoms

1. 1

   Blanch the beans in lightly salted boiling water for 3 or 4 minutes or until tender crisp.

2. 2

   Refresh under cold water and drain well.

3. 3

   In a small bowl, stir the lemon juice, shallot, and olive oil with a fork until blended.

4. 4

   Add the herbs, about 1/4 teaspoon salt, and freshly ground pepper to taste.

5. 5

   Stir well.

6. 6

   Pour the vinaigrette over the warm beans and toss well.

7. 7

   Add a little more olive oil if necessary.

8. 8

   Cool to room temperature.

9. 9

   Toss the blossoms in just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.