A bit of a cheater post, this. The beautiful green (and purple and yellow) beans came from a neighbor’s garden – have I told you about Bountiful, Utah yet? Everything grows like mad here. Could be why it’s called Bountiful. Maybe? Anyway, the beans came from a garden just up the road and the no-oil salad dressing recipe came from the Divine Ms. B at The Veg Bar (who I wish was just up the road; I’d love to hang out with her).
This is true: I read Bar’s post, looked through the recipe and immediately shut down the computer and went into the kitchen to make it. Within a couple of minutes I had a lovely little jar full of tangy, herby dressing*. I had no plans for how I was going to use it until this gigantic bag of colorful beans arrived. Lightly steamed beans and zucchini – and cherry tomatoes (also from the aforementioned garden) that I tossed in at the last minute – topped with Bar’s easy, no-oil dressing. A quick and summery side dish or main course if the heat has you craving only salads.
*Minor tweaks: subbed unsweetened coconut yogurt for silken tofu because I didn’t have any; used Thai basil since that’s what I had on hand; omitted the agave nectar because I felt the coconut yogurt was still sweet enough to compensate and threw in a splash of Bragg Liquid Aminos. Toasted walnuts would go very nicely scattered over the top of this bean salad.