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A Italian Heirloom came with the botanelli Family -1900 Pick when beans are starting to bulge in pods. Very delicious, tastes like a buttery snap bean

10 seeds

Green Bean Salad

Cut the ends off of one pound of green beans and then cut them into 2 inch lengths. Drop them into boiling water and cook them uncovered for 10-15 minutes. Drain the beans and then plunge into ice water to stop the cooking.

While the green beans are cooking combine:

3 tablespoons of red wine vinegar
3 tablespoons of light olive oil
1/2 cup low sodium chicken stock
2 teaspoons salt/black pepper to taste

Whisk the above ingredients together then add:

1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped flat leaf parlsey
1/4 teaspoon dry summer savory.

Spread the green beans out on a paper towel to thoroughly dry. Place the green beans in a bowl, pour dressing over them, toss and enjoy!

Serves 4

25 beans