Rattlesnake Snap

This week we add beans to the weekly gathering. One of which is Rattlesnake Snap. It is naturally sweet so a fun addition to your salads. If you do not plan to use the green beans within the week, freeze them. A great recipe to try:

Green Bean Salad with Goat Cheese Dressing

·       1 pound green beans, trimmed
·       2 ounces crumbled fresh goat cheese
·       1 lemon (zest of)
·       1 tablespoon lemon juice
·       2 tablespoons apple juice
·       1 clove garlic, minced
·       1/3 cup chopped fresh dill, divided
·       3/4 cup fresh corn (from 1 ear corn)
·       1 large tomato, diced

 Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Drain and cool in a bowl of ice cold water. Drain and pat dry.

Dressing: Whisk together goat cheese, lemon zest and juice, apple juice, and garlic in a small bowl. Toss green beans with half the dressing and half the dill and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining dill.