Scarlett Runner Bean Salad with Cherry Tomatoes

By • August 12, 2011 0 Comments

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.

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