Farmer's Market Salad

I picked up some beautiful organic and pesticide free green beans and red bell peppers from the Irvine Farmer's Market this past Saturday. Usually I just saute the green beans with some garlic and butter but on KCRW's Good Food's Farmer's Market segment, Daisy Tamai of Tamai Farms shared her recipe for green bean salad. It is a very simple salad: green beans, bell peppers and red onion marinated with a kicked up Italian dressing. I didn't have bottled Italian dressing on hand so I just made a simple vinaigrette. It's just as easy as buying a bottle but cheaper.

You can listen to Daisy Tamai on KCRW's Good Food here

TBC Green Bean Salad inspired by Daisy Tomai

1 lb of green beans, ends trimmed
1 red bell pepper
1 red onion

For the dressing:

1 TBSP white wine vinegar
1 TBSP balsamic vinegar
1 TBSP Dijon mustard
1 1/2 tsp. sugar
4 TBSP olive oil
fresh herbs: basil, chives, parsley

Directions:

Blanch the green beans in boiling water for just a few seconds. Remove and put in ice water. Thinly slice the red bell pepper and red onion. Combine the vegetables into a bowl.

Combine the vinegars, mustard, sugar, and herbs. Whisk in the olive oil. Season to taste. If your vinegars are too acidic, add a little more sugar. The dressing should be a good balance between sweet and tart. Pour the dressing over the vegetables and marinate for at least 30 minutes.