Last year I saved the seed from some heirloom tomatoes and goose beans given to me by my great-aunt Ada Ruth. In April I started the seeds indoors and in May moved them to an outdoor cold frame. Toward the end of May they were transplanted into the ground.
Two months later I am reaping the harvest of some of the best tasting beans you are ever likely to eat. These goose beans are really pretty and taste even better than they look. These went into a simple and delicious bean salad.
Three Bean Salad
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 handful goose beans, strung, snapped and steamed (or 1 15 oz can green beans, drained and rinsed)
1 rib celery, diced
1/2 small red onion, diced (or 4 green onions)
1/2 C cider vinegar
1/4 C olive oil
1 Tbs honey
1/2 tsp dry mustard
1/4 tsp garlic powder
1/4 ground white pepper
1/4 tsp cayenne pepper
In a bowl, mix together beans, celery and onion. In another bowl whisk together dressing ingredients. Pour over bean salad and toss to coat. Refrigerate. I use a Tupperware bowl and shake it a few times before serving. Drain off excess dressing so that the beans do not disintegrate.