Scarlet Runner, Green & Yellow Bean Salad


Yield: 6 to 8 servings


  1. Rinse and sort through InHarvest Scarlet Runner Beans, removing all unwanted materials. Soak the beans overnight in a pot with 2 qts. water.
  2. Drain the beans. Add 2 qts. fresh cold water to the pot and bring the beans to a boil on the stove top. Reduce heat to a simmer and cook the beans for 30 minutes or until desired doneness.
  3. While the scarlet runners are cooking, steam off the green and yellow beans until al dente. Reserve chilled.
  4. Drain the scarlet runners, lay out on a sheet tray and reserve chilled.
  5. In a small sauté pan, render the chopped bacon until very crispy, 5 to 7 minutes.
  6. To prepare the dressing, in a medium-size mixing bowl, combine the cider vinegar, ½ c. water, honey, garlic and onion.
  7. Toss all chilled beans together with the dressing and blue cheese. Drizzle with the olive oil. Top with slivered almonds and serve family style.