By Diane Riehm, Inspired by her friend Lila


Extra Thoughts: Lila and Diane taught healthy living classes for 15 years. This recipe was always a refreshing one to make in the summertime.


1 pound mixed color fresh beans, ends trimmed & long ones cut in half or thirds
1/4 to 1/3 cup Italian salad dressing
2 scallions, diced
1 pint cherry tomatoes, halved
1/3 cup pecans or sliced almonds
salt and pepper to taste
Feta or mozzarella cheese crumbled (optional)

1.  Add water to a large pot, just enough to cover the mix color beans. Bring to a boil, and add the beans. Cook for 4 to 5 minutes, until bright in color and just barely fork tender (you want them to have a little crunch)

2.  Drain the mix color beans. Then toss while rinsing with cold water to bring down the temperature. Once the beans are cool, pat dry and transfer to a large bowl. Add scallions and the Italian salad dressing, and toss. Can be left in the fridge for one or two days to marinate the flavors together.
3.  Next add the tomatoes, a pinch of salt and pepper, and toss to combine. Taste for seasoning, adding more dressing or salt/pepper, if desired. Serve now, or refrigerate until cold, about 1 hour.  Garnish with nuts and cheese before serving.


Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883