For those who are unfamiliar with a wax bean, let me provide a great description: it is a green bean that is yellow in color!
|Wax Beans uploaded to flickr.com by giffconstable|
Three Bean Salad with Vinaigrette
- 8 ounces green beans, stem ends removed, halved on the diagonal
- 4 ounces yellow wax beans, stem ends removed, halved on the diagonal
- 2 tablespoons Dijon mustard
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- 1 can (15 ounces) cannellini beans, rinsed and drained
- Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with enough water to come just below basket; bring to a boil.
- Place green and wax beans in basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.
- In a medium bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add green, wax, and cannellini beans; toss to coat. If storing, cover and refrigerate up to 1 day; bring to room temperature before serving.
My modifications: I searched high and low for fresh waxed beans and could not find them. Maybe it is too early in the season? So then I tried to find frozen wax beans. I knew I had seen a bag of "mixed beans" at my local Stop and Shop. But I guess it is a popular item since it was out of stock over the weekend. My last resort was canned. I normally do not buy canned veggies since they are so high in sodium and do not taste "fresh" but this time I made an exception when I found a can of mixed green beans and wax beans! So I subbed 1 can for the fresh beans called in the recipe above.
I think it came out pretty good, but it would definitely be better with fresh beans!
Do you have any recipes that call for wax beans? Are they a "staple" at your house?