One of my favorite tapas to share during happy hour at La Bodega is their Judias Verdes, a dish of roasted potatoes and green beans with figs and walnuts. In my recipe idea file, I had made a note to re-create this dish at home when fresh green beans were harvested from our garden. My plan was to use pine nuts and make a creamy dressing with an avocado. But it seemed I would have many months to ponder this recipe, as beans haven’t even been planted yet.
And then, Surprise! I received a lovely gift while at the Gluten-Free Living Conference in Orlando. My sweet friend Mary, who lives in the area with her dog Rylee, dropped a box of fresh, local produce from Gary the Organic Farmer by to the hotel! The box was packed full of farm fresh goodness, including the sweetest strawberries I have ever had, cucumbers, a strawberry onion and picked-that-morning green beans.
I am not ashamed to admit to you that I ate the green beans straight out of the box in the hotel parking lot. Winter just won’t give up this year and fresh produce still seems so very far away. Eating green beans picked that morning took me to my happy place, in the garden harvesting my own beans, eating a few as I go.
A pound of the green beans made it back to Kansas City with me. Because they are so very flavorful, I knew this salad would be the perfect way to use them. Blanched green beans, baby roasted potatoes, figs, pine nuts and a creamy dressing with no added oil. It’s a garden party on a plate!
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