Summer Bean Salad

Recipe from: Market Cooking, by David Tanis

For the Vinaigrette:
3 tablespoons red wine vinegar
2 teaspoons dijon mustard
2 garlic cloves, grated or minced
Salt and pepper
1/4 cup olive oil
For the Salad:
1 lb. fresh (preferably) or canned shelling beans such as cranberry or cannellini, or about 1 1/2 cups of cooked beans (or one can of canned beans)
1/2 lb. green beans
1/2 lb. romano bean
1/2 lb. yellow wax beans
1 medium onion, cut crosswise into 1/4-inch slices
1/2 teaspoon dried oregano
2 tablespoons chopped parsley
A handful of oil cured black olives

Make your vinaigrette by stirring together the first three ingredients, season with a pinch of salt and pepper and then whisk in the olive oil. Set aside. If you are using fresh shelling beans, shuck them and simmer them in lightly salted water for about 30 minutes until they are tender. Let them cool in their water (this can be done a day ahead of time). Or, if you are using canned beans, just rinse them well and drain them. Cook the green beans, Romano beans and yellow wax beans separately. Simmer each in lightly salted water for 3 - 5 minutes, until just tender. Spread them out on a plate and let them cool to room temperature.

Put a dry cast iron skillet over medium high heat. Lay the onion slices in the skillet and let them char and soften slightly on one side, about 5 minutes. Turn and char the other side. Set aside to cool.

Drain your shelling beans (if using fresh) and put them in a large serving bowl. Add the remaining cooked beans and the charred onions. Season with salt and pepper. Add the vinaigrette and toss it all together. Crumble the oregano over the salad and sprinkle with the parsley. Finally, add the olives.