In mid-September the garden is still producing and one of our favorite meals is one that is created with what’s still available.
Yard-long beans, cucumbers, herbs and nasturtium flowers are the primary ingredients in this salad, although I added some finely chopped “Sweet Heat” peppers. The beans have been sautéed so that they are cooked but still crispy. Unlike regular beans, the purple color in these “red noodle beans” remains even when heated.
Chopped salads can be made of any veggie you have on hand. We served this one with sliced garden tomatoes, grilled chicken and slices of crusty, grilled garlic bread. The nasturtium flowers are a combination of slightly peppery and slightly sweet, so they are an important component in this dish.
