Recipe - Tangy Scarlet Runner Bean Salad

1 pound Scarlet runner beans; fresh
One half md Red onion; thinly cut or sliced up
1 Clove garlic; minced
6 tablespoon Olive oil
2 tablespoon Red wine vinegar
One half teaspoon Salt
Freshly ground black pepper
1 pn Paprika
1 teaspoon Prepared mustard

Wash the beans, snap off the ends, and Frenchcut into lengthwise strips.
Steam briefly, until just tender; drain thoroughly, and place in a large
bowl with the onion and garlic. Toss well.

Combine the remaining ingredients to make a dressing. Pour over the beans,
toss well, and refrigerate for an hour or two before serving to blend
flavors.

Serves 4 or 5.

Source: "Unusual Vegetables: Something New for This Year's Garden" by the
editors of Organic Gardening and Farming
Posted to MMRecipes Digest V4 #070 by Linda Place
placel@worldnet.att.net on Mar 10, 1997.