Hot, sultry, and downright oppressive, July has but one redeeming feature: vegetables.  (No, make that two: vegetables and peaches!)  And that bountiful summer harvest is all the sweeter when it comes from one’ s very own garden.  Yesterday’s haul from my modest vegetable patch was the inspiration for this fresh and colorful three bean salad.  Long, slender French gold beans, plump and juicy rattlesnake beans, a few early tomatoes, a fat red onion, and a handful of herbs made planning dinner easy.  A grilled flank steak and cornbread from the freezer rounded out the meal without heating up the kitchen.

Three bean salad with tomatoes and herbs

Serves 6

1/2 lb. green beans, cut into bite-sized pieces

1/2 lb. wax beans, cut into bite-sized pieces

1 lb. tomatoes, chopped (and seeded, if you like)

2 stalks celery, chopped

1/2 red onion, finely chopped

1 15-oz. can red kidney beans or chickpeas, rinsed and drained

10 fresh basil leaves, torn or chopped

10 fresh mint leaves, torn or chopped

3 tbsp. extra-virgin olive oil

3 tbsp. red wine vinegar

Pinch of sugar

Salt and freshly ground, black pepper, to taste

Cook green and wax beans in boiling, salted water until just tender, about 2 minutes.  Drain, run under cold water to stop the cooking, and drain again.

Combine beans and remaining ingredients in a large mixing bowl.  Toss.  Let salad stand at room temperature, stirring occasionally, for about 20 minutes before serving.

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