summer bean salad with tomatoes and feta

So I’ve changed my mind. My kid will not be a Russian, but worse  — pickled. Though I’ve tried desperately to mix up the dinner routine with other things (ok, fine, like muffins) I still open my fridge and longingly look at the arugula sitting there waiting for it’s fate as I keep making it wait another day longer. Luckily for me the husband hasn’t complained too much, really at all (because he is totally awesome) that I keep sticking a plate of summer greens under his nose instead of juicy grilled steaks and baked french fry things.

Despite my hardest efforts to display some sort of self control in the hopes my kid will not be born wrinkly, brine-smelling or pink, as that red wine stuff is totally hitting the spot, I have fallen. I saw fresh beans and tomatoes and beautiful summery things in the market and my mind…blew up. It couldn’t stop thinking about salad, salad, salad. And then I started to calculate all the healthy things about a bean and tomato salad, I mean, we’ve got to keep it healthy for this growing little thing inside me that uses my bladder as a speed bag.

So I grabbed the beans and tomatoes up, giving very dirty looks to anyone who got near enough to even contemplate looking at the bounty I was picking from as these were my tomatoes, and back away from my baby’s beans! Alright, I haven’t become quite the stereotypical crazy pregnant woman. You can come near me and I won’t bite, I might even let you touch my tummy if you give me smiles and show amazement over my over-sized load, that you insist is not so big, but cute and bumpy. Which reminds me, guys, don’t tell your wives…that you knocked up…that it looks like they have a beer keg. It’s just not a good idea, okay?

Anyways, salad. It’s light and easy, covered in a red wine vinaigrette, and is a good re-start after having 72-hour braised short ribs that you have been gawking over as the best meal you’ve eaten since you had it six months ago. But that is another story for another time.

One Year Ago: Blueberry Sour Cream Gratin

Summer Bean Salad with Tomatoes and Feta
Adapted from Bon Appetit

Serves 6

1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup basil chiffonade
1/2 cup pine nuts, toasted
6 ounces crumbled feta

Dressing:
5 tablespoons olive oil
3 -5 tablespoons red wine vinegar, based on preference
1/4 teaspoon sugar
Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add beans and blanche until crisp and tender, about 5 minutes. Drain, rinse under cold water and pat dry.

In a large bowl combine beans, tomatoes, onion, basil, and pine nuts. Whisk olive oil, sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper together in a small bowl. Pour dressing over vegetables and toss to coat. Gently toss in feta. Refrigerate at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.