1/2 to 3/4 lb. string beans; green, yellow, wax- whatever's fresh
1 can small white beans or cannelini beans, drained
1 Tbsp. white wine vinegar
2 Tbsp. XV Olive Oil
1 tsp. brown mustard
8 or 10 fresh sage leaves, shreded or chopped
Blanch string beans in boiling water for 1 min; rinse immediately in cold water. Toss with the drained white beans.
Whisk mustard and vinegar together; whisk in oil slowly to form emusion. Add sage and S&P to taste. Pour over beans and let chill in the fridge at least 1 hour, preferably 2 or 3.
I make this all summer, as the bush beans and wax beans pour out of my garden. (Am making it for a picnic tonight, as a matter of fact.) It's easy, and barely needs a recipe, but I like the proportion of vinegar to oil to be higher than a classic vinagrette, so I keep track.
Some people like tomatoes in their bean salad, or some onion. Add what you'd like, but I prefer to leave it pretty simple. The fresh sage shines more that way.
The cut beans will darken at the edges as they sit in the dressing overnight. It's fine to eat that way but much less pretty.