Navy Bean and Green Bean Salad with Fresh Herbs

Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better! Photos by Evan Atlas.

Serves: 6

8 ounces fresh green beans (see Note)
15- to 16-ounce can navy beans, drained and rinsed
1 medium Kirby cucumber (see Note), thinly sliced
1 small red bell pepper, finely diced
2 tablespoons extra-virgin olive oil
Juice of ½ lemon, or more to taste
¼ cup minceed fresh parsley, or more, to taste
¼ cup minced fresh basil, or more, to taste
2 tablespoons minced fresh chives or scallion, or more, to taste
Salt and freshly ground pepper to taste
Dark green lettuce leaves or mixed baby greens
Cherry tomatoes, halved

Trim the tips from the green beans and cut them in half; steam until tender-crisp, then rinse under cool water. Combine with remaining ingredients, except the last two, and toss gently.

Line a serving bowl with lettuce leaves, then pour in the salad. Arrange some cherry tomato halves in a circle around the edge. Cover and refrigerate until needed or serve at once.

Notes:

Kirby cukes are the small, firm type used for pickling. Substitute ½ medium cucumber if unavailable.
If good, fresh green beans are unavailabe, use frozen organic green beans.