Vinaigrette:

Mix 2 parts garlic-infused olive oil with 1 part white balsamic vinegar. Add salt and pepper and shake vigorously. (If you don’t have garlic-infused oil, use high-quality olive oil and add minced garlic to your liking).

Salad

  • large handful of Ontario purple beans, cut into 1-inch pieces
  • Small onion, thinly sliced and then chopped
  • 1 red pepper, diced

If you’ve had a chance to visit your local farmer’s market lately, you’ve likely come across purple asparagus, purple beans, purple potatoes, and of course, aubergine — a true sign that autumn has arrived. The beans taste the same the green variety, and as I discovered the hard way last week, they turn green when you cook them, which defeats the purpose in my opinion. So to keep the beans purple, this is a cold salad.

Serves 2

Preparation

Mix the beans, onion, pepper in a bowl. Coat with dressing and chill, covered, for 30 minutes. Enjoy!