Recipe: Scarlet Runner Salad
Summertime, or anytime, is the right time for a cool bean salad. Invest in a slow cooker (as low as $12) and save yourself the heat of the kitchen.
I don't often soak my beans, but scarlet runners seem to beg for a gentle re-hydration, so these get the spa treatment before cooking. They will look horrible as they soak and you might think the skins are falling apart and the whole thing is a mess, but as the beans re-hydrate, they swell up and expand, pulling the skins with them like a balloon.
I almost always sauté onion, celery and carrot in olive oil and add this mixture, along with a bay leaf, into the pot for cooking.
This salad is an ideal opportunity to show off your best olive oil. I also think the crunch of the peppers versus the softness of the beans is a swell contrast. Be sure and go easy on the fresh oregano. I like things strong and bold, too, but oregano can easily overpower a dish when fresh.
- 2 cups cooked Scarlet Runner Beans, or any Runner or Ayocote bean
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 clove garlic, minced
- 1 scant teaspoon fresh Italian oregano
- 1/2 fresh tomato, chopped
- Olive oil and vinegar to taste
- Salt to taste
- Gently toss all ingredients and chill for about an hour.
- Variations: Serve on a bed of lettuce. Use a fig balsamic vinegar for a touch of sweetness, or experiment with our Banana or Pineapple vinegars.