Summer Bean Salad with Warm Herb Vinaigrette, Summer Squash, and Roasted Cherry Tomatoes

Recipe by Courtney McDonald

1 pint mixed cherry tomatoes, halved

2 cloves garlic, finely minced

1 Tbsp. +1/4 cup extra-virgin olive oil

1 Tbsp. chopped fresh thyme leaves

1 lb. fresh black or pink-eyed peas, or other fresh shelling beans, shelled

1 lb. fresh green beans or yellow wax beans, or combination of both, stem ends trimmed

1 medium yellow summer squash, halved lengthwise

1/2 cup chopped Italian parsley

1/4 cup fresh basil leaves, finely julienned

1 bunch green onion, thinly sliced (whites and greens)

Zest and juice of 1 lemon

1/2 cup toasted pine nuts

1/2 cup freshly grated parmesan cheese

Salt and pepper, to taste

Preheat the oven to 350. Arrange the cherry tomatoes cut side up on a baking sheet lined with parchment paper or foil.  Sprinkle half of the minced garlic, 1 Tbsp. olive oil, a pinch of the chopped fresh thyme and season with salt and pepper.  Roast in the preheated oven for about 30 minutes, until tomatoes are slightly shriveled and caramelized.  Allow to cool while you prepare the rest of the recipe.

Place the shelled peas or beans in a medium saucepot and cover with cold water by 1 inch.  Bring to a rolling boil over medium-high heat and cook until tender – about 15 minutes. Turn off heat, add a few pinches of salt to the cooking water and set aside to cool slightly. 

Bring a large pot of salted water to a boil over high heat.  Add the green beans/wax beans to the pot and cook over high heat until just tender – 2-3 minutes.  Immediately shock the beans in ice water to chill quickly.  Drain and set aside.

Using a vegetable peeler, shave ribbons of the summer squash into a large mixing bowl.  Set aside.

In a small saucepan, heat the remaining 1/4 cup of olive oil over medium heat.  Add the remaining minced garlic and green onion and cook, stirring occasionally, until fragrant – about 2 minutes.  Remove pot from the heat and add the lemon juice and zest, chopped parsley and basil, and season to taste with salt and pepper. 

In the large mixing bowl with the shaved summer squash, gently toss in the cooked black-eyed peas, blanched fresh beans, and warm herb vinaigrette.  Check seasoning and adjust, if necessary.  Transfer this mixture onto a large serving platter and arrange the roasted cherry tomatoes on top.  Garnish with the toasted pine nuts and grated parmesan and serve. Serves 6.