Green beans are in season! We love this easy and delicious green bean salad, flavored with lemon, garlic and olive oil. In this week’s free video, I make a delicious salad using the heirloom Spanish ‘miralda’ climbing beans, grown and seed-saved (for 20 years) by our friends the Olsons.
If you’re interested in the ‘miralda’ beans, Beth Olson says that the ‘musica’ climbing beans at reenesgarden.com are the same variety.
These ‘miralda’ beans are the best beans we’ve ever had. They’re flat, quite long, and very sweet and flavorful. They don’t preserve that well, so are best for fresh eating. (Think of the difference between fresh-eating cucumbers and picklers — same thing.)
We’re eating tons of these! I’ll snap a picture of the climbing vines when we pick more tomorrow. They’re really impressive and productive. I really can’t get over them; I’m constantly oohing and aahing. I bet I’m annoying! It’s amazing how little seeds can produce so much food and foliage. I praise the Lord for this bounty!
Want to see the recipe in print? Click here. It is a great salad to take to a picnic, potluck, or to serve alongside hamburgers. Pretty much goes with everything!
What’s your favorite way to serve green beans?
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There’s a great dilly green bean recipe Jane Brody has, and sweet and sour green beans, and cooked with a bit of onion and bacon, and cooked with tomatoes and onion… for a few ideas.
Tina — Thanks for those ideas!
cant eat it cooked
Really? Why not? I’m curious. 🙂
Wardee:
You and me both: I see the fruitfulness of something growing that I can eat and I can’t help but praise God in my heart and wear a big big smile. I can almost taste those beans. Mmmm.
I wish I could share, Pam! 🙂
What a great video, Wardee! I loved getting to see you! Those beans look delicious!