The green beans are coming! And once they start trickling in they come in full force with bushels a day being harvested. We love to sautee our green beans in a dab of butter with some minced garlic but you can’t do that every day of the week all summer long. That’s why I adore this recipe from Panning the Globe. It uses multiple varieties of beans and makes them the highlight of the meal – not the lowly side dish.
Lisa says, This salad salad has a wonderful combination of crunchy and tender vegetables, brightly-flavored with lots of minty basil and tangy lemon-yogurt dressing. Serve it for a casual picnic, a weeknight dinner, or a fancy buffet.
What could be better right? Any yellow bean will do while the yellow beans we planted this year are similar to these Heirloom Gold Mine beans.
You can view the full recipe at Panning the Globe. Don’t forget to pin this post too and save it for when you have your green beans ready to eat!
This post is one of the Eating Garden Fresh series, where we bring you delicious, simple ways to enjoy garden fresh produce.
Go here to Submit a recipe of your own to the Eating Garden Fresh Guide.
