Fresh from the garden to your table. Beans are one of the simplest vegetables to grow. Right now I have an abundance of both green and yellow beans, which makes for a colorful summer salad.

Mix together ½ pound each of green and yellow beans. Wash thoroughly, and clip the ends off, cutting them in half. Prepare a pot of lightly salted boiling water and blanch the beans for 3 to 5 minutes until tender and still a little crisp. When done, drop into a colander of ice cubes to stop the cooking.

Slice either a red or Visalia onion and slowly caramelize in a buttery saute pan until tender.

Slice one dozen cherry tomatoes in half.

Create a dressing: 3 T. extra virgin olive oil, 1 T. red wine vinegar, a pinch of salt and ground pepper, a squeeze of lemon.

Combine all ingredients in a large bowl; fold in the dressing.

Vibrant food, vibrant living.