Asparagus, Green Bean, and Wax Bean Salad

TIME/SERVINGS
Total: 20 mins
Active: 10 mins
Makes: 6 to 8 servings
By Aida Mollenkamp

An easy salad of warm-weather veggies that tastes as if you slaved over it.
The salad can be riffed on by adding other herbs, vegetables, or whatever
else you can come up with.

Game plan: The salad can be made up to 8 hours ahead, though you may want to
mix the chives in at the last minute so they don't wilt or discolor.

This recipe was featured as part of our Dude Food for Dad's Day story.
INGREDIENTS

* 1 pound green beans, ends trimmed and cut on the bias
into 1-1/2-inch lengths
* 1 pound yellow wax beans, ends trimmed and cut on the
bias into 1-1/2-inch lengths
* 1 pound asparagus, ends trimmed and cut on the bias
into 1-1/2-inch lengths
* 1/4 cup thinly sliced fresh chives
* 3 tablespoons white wine vinegar
* 2 teaspoons kosher salt
* 1 teaspoon granulated sugar
* 1/2 teaspoon freshly ground black pepper
* 1/3 cup olive oil

INSTRUCTIONS

1. Prepare an ice water bath by filling a large bowl halfway with ice and
water; set aside. Bring a large pot of heavily salted water to a boil over
high heat.
2. Add green beans and cook until just tender, about 2 to 3 minutes.
Remove beans with a slotted spoon to the water bath and let cool, about 4 to
5 minutes. Remove beans and spread out on a clean kitchen towel or a paper
towel to dry. Repeat with wax beans and asparagus, adding more ice to the
ice water bath in between batches.
3. While beans are drying, combine chives, vinegar, salt, sugar, and
pepper in a large nonreactive bowl. While whisking, add oil in a steady
stream until completely incorporated.
4. Add beans to vinaigrette and toss gently to combine. Serve at room
temperature or chilled.

http://www.chow.com/recipes/24711

I make this -- without the sugar -- when price for the wax beans are
favorable. It's very popular, as the author says.

The Ranger