Bean salads good use of late-season bounty

It’s here. That moment of summer when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you’d be a fool not to pick up a pound or two — or five. I mean they are practically giving them away. (And if you have a garden, then you may be trying to give away a pound or two — or five.)

So you bring home that hill — or mountain — of green beans, and you have to figure out what to do with them.

Sauteing some green beans in a bit of olive oil and butter and then finishing them off by adding some water or broth to the pan and steaming them — that’s the way I go most of the time. Quite delicious, with a nice dusting of salt and pepper, and they go with everything. After a few days though, my family starts to look at me with flickers of boredom in their eyes. And I still have mountains of beans to climb.

That’s where bean salads come into play. A great late-summer, early-fall way to put those beans to use. Not to mention bean salads are portable, picnic-worthy and can be made ahead of time.

This one is so simple — really just beans with a vinaigrette. A day in the fridge will deepen the flavor.

Creole mustard is a coarse, stone-ground mustard, zippy and with a nice, nubby texture.

Honey Creole Mustard Green Beans

1½ pounds green beans,

trimmed 1 tablespoon honey 1 tablespoon Creole mustard 1 tablespoon apple cider

vinegar 1 tablespoon extra virgin olive oil ½ teaspoon salt, plus more if needed Freshly ground black pepper to

taste

Bring a large pot of salted water to a boil. Fill a mediumsize bowl with ice water. Add the green beans to the boiling water and cook until just tender, 6 to 8 minutes. Drain well, and plunge them into the bowl of ice water. Drain when they have cooled.

While the beans are cooking, in a large serving bowl, whisk together the honey, Creole mustard, vinegar, olive oil, teaspoon salt and ground black pepper to taste.

Toss the cooled green beans in the dressing, taste and adjust seasonings as needed, and serve at room temperature.

Makes 4 to 6 servings.