COOKING WITH THE STARS: INGER STEVENS

With summer just about here, I thought this recipe by the beautiful Inger Stevens (1934-1970) would be a perfect summer dish...

Inger Stevens' Bean Salad

1 pound string beans
Boiling salted water
2 cups canned kidney beans, drained
1 cup diced celery
1/2 clove garlic, crushed
1/2 cup vegetable oil (half safflower oil, half olive oil)
3 tbsps. red wine vinegar
1/2 tsp. salt
Freshly ground pepper to taste
2 tbsps. fresh dill
2 tbsps. fresh parsley
1 small red onion, cut in thin rings

1. Cook string beans in boiling salted water until barely tender. Drain, cut in 2 or 3-inch pieces. Place cut cooked string beans in large salad bowl with kidney beans and celery.

2. Prepare marinade by mixing together crushed garlic, vegetable oil, vinegar, salt and pepper in small screw-top jar. Cover, shake well.

3. Pour marinade over vegetables in salad bowl. Toss lightly adding fresh herbs. Cover bowl tightly. Refrigerate overnight (or at least 6 hours). Garnish with red onion rings. Serve as relish or side dish for meat dish or as a salad garnishing with crisp iceberg lettuce. Serves 4-6.