Scarlett Runner Bean Salad

4 Servings


1 lb scarlet runner beans
1/2 md red onion; thinly sliced
1 cup of cherry tomatoes, cut in half
1 bunch of watercress
3 cloves garlic; minced
6 tb olive oil
2 tb red wine vinegar
2 ts balsamic vinegar
juice of 1/2 of a lemon
1/2 ts coarse sea salt
1/2 ts freshly ground black pepper
1 ts prepared mustard

Wash the beans, snap off the ends, and French-cut into lengthwise strips. Steam briefly, until just tender; drain thoroughly, and place in a large bowl with the onion, tomatoes, watercress and garlic. Toss well. Combine the remaining ingredients to make a dressing. Pour over the beans, toss well, and refrigerate for an hour or two before serving to blend flavors.