Summer Green Beans

This summer's green beans are late to market, but finally arrived! Last week I snapped and steamed and chilled a big bowl of bright green tender beans. Here's how we enjoyed them:

+ Plunge a handful into boiling water for a minute or two, drain and toss with a little canola oil and fresh chopped basil. Served as a side to grilled fish.

+ Toss chilled beans with chopped red onion, chopped basil and rice wine vinegar. Serve atop lettuce. Optionally add a tablespoon of soy nuts, pumpkin and/or sunflower seeds.

+ Three bean salad: add chilled beans to canned mixed salad beans (garbanzo, kidney, white beans), chopped onion, celery, fresh ground pepper and your favorite Italian dressing. Add a dash of Tabasco for some zing!