Field of Flowers Bean Salad
Edible flowers not only add color to a dish but also flavor. Anything from orange and yellow nasturtiums to bright red calendula and the white and blue flowers of chives and lavender can be added to this recipe.
Boil the beans in water and the salt until tender, about 6 minutes. Transfer the beans to a colander and run cold water over them; set aside.
In a small skillet coated with DuPont™ Teflon® non-stick, heat the olive oil over medium and saute the onion and garlic until tender, about 5 minutes; set aside.
In a medium bowl, mix the beans with the onion mixture and season with the sugar and salt and pepper to taste. Garnish with herbs or edible flowers for color.