I have had a lazy weekend. I have had a lie in which for me is often around 7.30am, then I was up. I spent a few hours in the back garden, weeding and harvesting and D mowed the front garden. Then I spent a couple of hours in the kitchen - baking but part of it wondering what to do with the purple beans and runner beans harvested from the garden plot.
I think I may have mentioned before that I do struggle to know what to do with runner beans.
Runner beans are often served as a side, and this Runner Bean Salad can also side but can hold its own too; and if you want to make it more substantial stir in some cous cous.
This Runner Bean Salad is made with thinly sliced red onion, black olives and and seasoned olive oil and white wine vinegar dressing, oh yes and runner beans, that have been cooked until they are al dente.
I am sharing this simple Runner Bean Salad with Soups, Salads and Sammies hosted by Kahakai Kitchen.