|Julian's Wax Beans al Fresco|
Wax beans are loaded with vitamins A and C, while being low in calories.
1 pound or so wax beans
1 shallot or mild onion
1/2 small red/orange bell pepper
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon or more honey
1 teaspoon dried dill
salt and pepper, to taste
Wash the beans and discard any that are discolored or soft. Cut off the dry ends and cut the beans to the length you prefer. I usually leave them mostly whole for appearance, but cut into bite-sized pieces is fine too.
Bring a pot of salted water to a rolling boil. Drop in the beans and let them cook for 3-4 minutes, testing them for doneness. They should still be somewhat crunchy.
Remove the beans to cold water to stop the cooking, then drain completely. Chop the shallot/onion and the pepper finely. Mix together the oil, vinegar and honey whisking it rapidly. Toss the beans in the dressing and sprinkle with dill, salt and pepper. Taste and correct seasoning as necessary. Serve at room temperature or chilled.