Green Bean Salad

Eating seasonally is an essential part of living a healthy, mindful lifestyle. Whenever I go to the grocery store, or, better yet, the farmer's market, I draw inspiration to create new recipes from whatever produce is currently in season. Last week as I wandered through the produce aisle, I saw a bunch of beautiful green beans and decided, right then and there, to make a green bean salad. Here's another easy, fresh, and seasonal recipe for the collection:

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.)

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Simple Text version:
Ingredients (serves 4)

1 lb fresh green beans, stems removed and chopped in half

1 pint fresh, ripe cherry tomatoes, stemmed and halved (This is peak tomato season! Take advantage!)

1 bunch green onions, chopped coarsely, whites only

2 garlic cloves, minced finely

1 cup fresh baby mozzarella balls (roughly the same size as the cherry tomatoes)

¼ cup extra virgin olive oil

2 tsp freshly ground sea salt

Directions

1. Set a small saucepan of water to boil with one teaspoon of salt

2. Cut off the ends of the green beans and cut them in half.

3. When the water boils, add the green beans and cook until tender, 5-10 minutes.

4. Drain the beans and run cold water over them. Dry thoroughly

5. Pour into a large serving bowl. I use our Farmers’ Market or Pasta Italiana serving bowl.

6. Add tomatoes, green onions, garlic, and mozzarella to beans.

7. Drizzle olive oil over salad, dust with remaining tsp. of sea salt and toss.

8. Serve immediately or chilled. (But I like it at room temperature.)