More Garden Goodies: Purple Podded Pole Bean & Tomato Salad

The best thing about Purple Podded Pole Beans (say that three times fast!) is that they are  purple!

From a home-gardener's point of view, they are generous producers throughout the Summer. The plants can grow six to seven feet, and the beans are six to seven inches long.

Did I mention that they are magical? 

When blanched, steamed, or boiled they turn green.

I love them raw and since we barbecue  often, I am always experimenting with new salad recipes.

*You can use green beans with the following recipe.

Beans & Cherry Tomato Salad

2 lbs. fresh purple (or green) beans
2 Cups cherry tomatoes, halved or quartered
1/4 plus 1 TBS extra virgin olive oil
2 TBS red wine vinegar
1 1/2 tsp. Dijon Mustard
1/2 tsp. thyme
2 TBS tarragon
sea salt 
ground black pepper
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Add  beans to a pot of boiling water for 4 - 5 minutes
Drain and  immediately rinse  beans under cold water;
pat the green beans dry.

In a large bowl, whisk the mustard and vinegar, then add the olive oil and  whisk together.
Sprinkle with salt and pepper.
Add the green beans, thyme and tarragon and toss to coat. Add the tomatoes, toss gently and serve.