Field of Flowers Bean Salad

Servings: 6 to 8

Edible flowers not only add color to a dish but also flavor. Anything from orange and yellow nasturtiums to bright red calendula and the white and blue flowers of chives and lavender can be added to this recipe. 



1-1/2 pounds green beans
1 teaspoon salt
1 tablespoon olive oil
1 red onion, finely chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1 teaspoon sugar
Black pepper
Herbs or edible flowers

Field of Flowers Bean Salad recipe


Boil the beans in water and the salt until tender, about 6 minutes. Transfer the beans to a colander and run cold water over them; set aside.

In a small skillet coated with Teflon™ non-stick, heat the olive oil over medium and saute the onion and garlic until tender, about 5 minutes; set aside.

In a medium bowl, mix the beans with the onion mixture and season with the sugar and salt and pepper to taste. Garnish with herbs or edible flowers for color.