Yellow Beans with Salsa Verde

Yellow beans are sometimes known as Kentucky Wonder Wax Beans. Always
look for beans that are stiff and have good colour. Browned and wilted
beans need not apply! This is a light, summery dish that would be
great for a picnic, or even as a main course salad. Serve this with a
poached white fish and a glass of dry bubbly rose and you're in
business. The vibrant colour of the salsa verde fades with time, so
make it the day of.

Serves 6-8

Ingredients:

1 lb. yellow beans, tips and tops removed
1 cup red grape tomatoes, halved
1/4 cup Kalamata olives, pitted
1/4 red onion, peeled and shaved thin

1 avocado, ripe, peeled and pitted
2 scallions, chopped
3 Tbsp. chopped coriander
2 Tbsp. chopped Italian flat leaf parsley
6 basil leaves
Juice of 1 1/2 limes
1/2 tsp. cumin, ground
Salt and pepper, to taste
1 tsp. extra virgin olive oil
4 Tbsp. yogurt, full fat preferably

Preparation:

Cook the beans in boiling salted water for 3-4 minutes. Remove and run
under cold water or shock in ice water. Pat dry.

Combine the beans with the grape tomatoes, Kalamata olives and red
onion in a serving bowl.

Purée the avocado, scallions, coriander, parsley, basil, lime juice,
cumin, salt, pepper, extra virgin olive oil and yogurt together in a
blender. Purée until smooth.

Pour the salsa verde over the beans mix and toss, or serve on the
side.

--------------------------------------------------