GREEN AND WHITE BEAN HERB SALAD WITH FENNEL, LEMON, AND CORN

In the early season, I make this salad with fresh green beans and canned (or cooked) white beans; later on I use freshly harvested cranberry beans or other shell beans in place of the white beans if I have them.

The double dose of lemon and a bodacious amount of herbs are the point here - this is a bright tasting salad that's the perfect side for grilled steak or fish.

Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
•  2 teaspoons lemon zest
•  1 teaspoon maple syrup
•  1 teaspoon minced fresh garlic or ginger
•  Kosher salt or sea salt
•  1 cup mixed parsley, cilantro, mint, basil. oregano, or other tender herb leaves
•  1 cup baby arugula leaves
• 8 ounces young or thin green beans, trimmed and boiled just until tender (4-5 minutes)
• 1 cup cranberry beans or other shell beans (cooked) or canned small white beans, well drained
• medium fennel bulb, core removed, very thinly sliced
• cup fresh corn kernels (about 1 large or 2 small ears)
• Freshly ground black pepper
• 3 to 4 tablespoons chopped toasted hazelnuts or walnuts (optional)
• Red grapes for garnish

Directions

1. In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the maple syrup, the garlic or ginger, and a good pinch of salt.
2. Put all of the vegetables and most of the herbs and arugula in a mixing bowl and toss with a bit of salt and the vinaigrette. Garnish with remaining herbs and some sliced red grapes

https://mvmagazine.com/news/2020/06/18/green-and-white-bean-herb-salad-fennel-lemon-and-corn

MARTHA'S VINEYARD JULY 2020  p.93