Yellow Wax Bean and Radish Salad with Cannellinis

In a large saucepan, cover the drained cannellini beans with 2 inches of water. Add the yellow onion, carrot and celery and bring to a boil. Simmer over low heat, stirring occasionally, until the cannellinis are tender, about 1 hour and 15 minutes. Drain the cannellinis and discard the onion, carrot and celery.

Meanwhile, bring a large saucepan of salted water to a boil. Fill a large bowl with ice water. Add the wax beans to the saucepan and cook until just tender, 3 minutes. Drain the beans and chill them quickly in the ice water. Drain and pat dry.

In a small bowl, combine the olive oil with the vinegar and lemon juice and season with salt and black pepper.

In a large bowl, toss the cannellini beans with the wax beans, radishes, red onion and basil. Add the vinaigrette and toss to coat. Season with salt and black pepper and serve right away.

Yellow Wax Beans & Scallions

from 101 Cookbooks

Ingredients

3/4 pound yellow wax beans

2 tablespoons clarified butter (regular butter is fine too)

1/4 cup 1 oz / 35 g sliced almonds

1/4 cup / 1 oz / 35 g pepitas (pumpkin seeds)

fine grain sea salt

a handful of micro scallions (or minced scallions)

generous sprinkling of za'atar (or fresh herbs)

1/2 ripe avocado, thinly sliced

Directions

Trim the ends from the beans, and slice into 1-inch pieces.

Heat the clarified butter in a large skillet over medium-high heat. Stir in the almonds and pepitas along with a pinch of salt. Cook, stirring often, until golden. Add the beans, toss to coat, cover and cook for a couple of minutes, just long enough for the beans to get a bit tender. Transfer to a serving bowl, sprinkle with the micro scallions (or fresh herbs), a generous amount of za'atar, and arrange the avocado to the side.

Serves 4. Prep time: 5 min - Cook time: 5 min