If you have a chance to join a CSA, I cannot recommend it enough. Not only do you support your local farmers but you get the freshest local produce every week. Plus, if you are a cook like me who likes a challenge every now and again, you will love getting exotic ingredients in your bag and coming up with ways to fix them. Take these purple yard beans. When you heat them they turn green (magic beans some people say), but if you keep them cool they stay this deep shade of regal purple. Its the kind of thing that can even get my two year old excited about his veggies. And, if you do find some in your CSA bag, here is just one idea for how to use them.
Printpurple heart
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
A vibrant and refreshing salad featuring purple yard beans and Yukon potatoes, perfect for a cool summer dish.
Ingredients
- 8 medium Yukon potatoes
- 1 large bunch of purple yard beans
- 1 large tomato
- 2 tablespoons olive oil
- 1/2 fresh lemon
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Start by cleaning and quartering the potatoes. Place them in a large pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
- While the potatoes are cooking, trim the ends off the purple yard beans and cut them into one-inch pieces.
- Bring a pot of water to a boil and add the beans. Steam them for about 3-4 minutes until they are slightly cooked but still crunchy. Drain and rinse under cold water to stop the cooking process.
- Chop the large tomato into bite-sized pieces.
- In a large bowl, combine the cooled potatoes, steamed beans, and chopped tomato.
- Drizzle with olive oil and squeeze the juice of half a lemon over the salad.
- Season with salt and pepper to taste. Toss everything gently to combine.
- Garnish with fresh parsley before serving.
Notes
If you can’t find purple yard beans, green beans can be used as a substitute. This salad is best served cold, making it a great make-ahead dish for summer gatherings. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 7 grams
- Carbohydrates: 45 grams
- Fiber: 5 grams
- Protein: 5 grams
- Cholesterol: 0 mg
The colors were beautiful and the salad was satisfying. It was nice to have something cool on these dog days of summer that was substantial and still fresh. And while my carnivore hubby would never touch it, maybe yours would, or maybe your kids would. In the end, food for me is about love and I heart this fresh, local, purple salad. 
