My summer garden is beginning to show signs of exhaustion; withered tomato leaves, squash vines turning yellow, pole beans refusing to give up and succumbed cucumbers. It’s time to say goodbye and make the most out of what is left like this cheery bean and tomato salad.

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Bean and Tomato Salad

INGREDIENTS

2 tablespoons extra virgin olive oil

2 tablespoons sweet pickle juice

2 tablespoons red wine vinegar

1 tablespoon honey

1 teaspoon dry mustard

Salt to taste

Handful fresh mint leaves, torn into pieces

Handful fresh basil leaves, torn into pieces

2 cups cooked yellow or green beans

2 large beefsteak tomatoes cut into cubes

DIRECTIONS

In a small bowl, whisk together the oil, pickle juice, vinegar, honey, dry mustard and salt. Set aside

In a shallow serving dish, combine the beans, tomatoes, mint and basil. Pour the dressing over the ingredients and toss gently. Cover and allow to marinate at room temperature for several hours before serving.

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