Scarlett Runner Bean Salad with Cherry Tomatoes

By • August 12, 2011 0 Comments

2 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Let me begin by stating that I used dried beans instead of fresh. I soaked them for three days and then simmered them in water, salt, chicken stock and a chilé de arbol for the better part of a day before allowing them to cool, peeling them, and splitting them lengthwise.

If you can't find this variety of bean I suggest cannellini beans.

This turned out to be pretty tasty. Very fresh and summery. I would serve it with some olives, a crust of bread, and a glass of crisp, sauvignon blanc (I recommend the Brander, 2006 Sauvignon Blanc, Santa Ynez Valley).
F for Food


Serves 4

  • 1 pound scarlett runner beans
  • 1/2 of a medium red onion; thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 bunch watercress
  • 3 cloves garlic, minced
  • 6 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons balsamic vinegar
  • Juice of 1/2 of a lemon
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon prepared mustard
  1. Wash the beans, snap off the ends, and French-cut into lengthwise strips. Steam briefly, until just tender; drain thoroughly, and place in a large bowl with the onion, tomatoes, watercress and garlic. Toss well. Combine the remaining ingredients to make a dressing. Pour over the beans, toss well, and refrigerate for an hour or two before serving to blend flavors.

More Great Recipes: Beans & Legumes|Vegetables|Salads