This recipe was inspired by a springtime juxtaposition of some jewel-like cherry plums and fresh green beans at my farmers market. The two complemented each other in a lightly pickled bean salad. Cherry plums are small red fruit with a sweet, floral flavor; mirabelles or other small plums would also work well. The warm vinegar dressing for the beans extracted some of the sweet plum flavor and turned a lovely pink color. The salad makes a nice accompaniment for smoked salmon tartines. —Fairmount_market
rice wine vinegar
red pepper flakes
fresh chopped chives
In This Recipe
Trim the beans and blanch them in salted boiling water until they are just cooked but still retain some crunch.
Cut the plumbs into halves or quarters, removing the stones.
Heat the vinegar, water, sugar, salt and red pepper flakes in a small sauce pan until the sugar has dissolved.
Toss the beans in the hot vinegar dressing, and then stir in the plums. Let sit for at least 15 minutes.
Plate salad greens, layer on the beans and plums, garnish with fresh chopped chives, and serve.
I'm a biology professor and mother of two, and in my (limited) free time I love to cook, which is much more forgiving than laboratory science. Last year I helped start a farmers market in my neighborhood, and to promote it, I created a food blog: fairmountmarket.blogspot.com. I enjoy the challenge of coming up with recipes for local, seasonal ingredients and finding fun ways to cook with my children.