Commissioner Adam H. Putnam


Florida Pole Bean and Cherry Tomato Salad With Tangy Kalamata Olive Dressing



Combine olives, shallots, lemon juice, mustard, lemon peel, thyme, and dried crushed red pepper in processor. Blend until finely chopped. With machine running, gradually add oil and blend until almost smooth. Season vinaigrette to taste with salt and pepper. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 4 minutes. Drain. Refresh beans under cold water; pat dry with paper towels. (Vinaigrette and beans can be made 1 day ahead. Cover separately; chill.) Toss beans, tomatoes, and vinaigrette in large bowl to blend. Season to taste with salt and pepper and serve.


4 to 6 servings

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