Broccoli and Green Bean Salad with Paprika-Cumin Vinaigrette
July 31, 2011 § Leave a comment
This dish is pure farmer’s market inspiration. When I went to the market last Sunday, I had about one meal planned and a second in mind. When I looked around at what was available, I saw the most diverse produce Oregon has had to offer all season. Zucchini, garlic scapes, maybe even asparagus, as well as huge tomatoes, green bell peppers (red bells are on their way) peaches and plenty of boysenberries.
I bought a mix of yellow, green and purple beans. The purple beans are just an heirloom variety of green beans and taste exactly the same. Unfortunately, they lose they’re pretty purple color in the cooking process and look like over cooked green beans. But they taste just as great as the green beans they are cooked with!
I made a lemon juice vinaigrette to dress my simple salad because simple is often key with peak summer produce. Just a few other pantry staples make this salad incredibly flavorful and satisfying: smoked paprika and cumin, toasted almonds, and it would be a sin not to have this summer’s corn in your crisper right now. I have been loving “nearly raw” corn lately; I toss it into cooked potatoes just before serving so that it cooks just slightly and becomes a bit tender, but remains crunchy and incredibly sweet. Other additions I considered adding to this include parmesan, briney olives, pine nuts instead of almonds, cannellini beans, fresh mint or bacon. I had lots of ideas and I will probably try some of these out in different salad-like preparations over the course of the summer.