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¼ cup full-flavored extra-virgin olive oil Freshly ground black pepper

Bring a large pot three-fourths full of water to a boil. Add the beans and 1 teaspoon salt and cook, stirring once, until the beans are crisp-tender, about 5 minutes. Meanwhile, lightly bruise the garlic clove with the side of a knife and rub it on the inside of a large salad bowl. Leave the garlic in the bowl. Drain the beans and immediately add the hot beans and mint to the salad bowl. (The mint will darken, but it is essential to add it while the beans are hot so its flavor permeates the beans.)

Add the tomatoes, oil, a sprinkling of salt and a grinding of black pepper. Gently fold the ingredients together until blended. Serve warm or at room temperature.

Variations

Prepare as directed, using 1 pound green beans and half a medium red onion cut into thin lengthwise slices. Add 1 tablespoon red wine vinegar, if desired.

Add 1 avocado, cut into thin wedges, to the cooked beans, onion and mint. Add 1 tablespoon fresh lime or lemon juice, if desired.

Add 2 warm hard-cooked eggs (see [>]), cut into thin wedges, to the green bean and mint mixture. Thin-sliced red onion and a dash of red wine vinegar are optional.

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Make a Meal

This is the perfect accompaniment to almost any main-dish salad or as part of a salad buffet. Serve with Middle Eastern Bread Salad ([>]) or Summer Tomato and Olive Bread Salad ([>]). For a buffet of salads, pair with Spinach, Avocado and Chopped-Egg Salad ([>]) and Warm New Potato Salad with White Wine and Scallions ([>]).

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SPINACH, AVOCADO AND CHOPPED-EGG SALAD

Of all the bags of prewashed greens in the produce section, the one I grab when I need a salad in a hurry is the baby spinach. Refresh bagged greens with a quick dip in cold water and spin them dry in your salad spinner. The creamy, tangy dressing for this salad comes together quickly in a food processor.

Prep Time: About 15 minutes

Serves: 4

Dressing

¼ cup light mayonnaise

¼ cup plain low-fat yogurt

2 tablespoons coarsely chopped fresh dill

2 tablespoons coarsely chopped scallions (white and green parts)

1 tablespoon cider vinegar

½ teaspoon coarse salt

1 bag (5–6 ounces) baby spinach, rinsed and dried (about 5 cups lightly packed)

2–4 hard-cooked eggs (see [>]), quartered and cut crosswise (½ inch)

1 avocado, halved, pitted, peeled and cubed (¼ inch)

¼ cup thin-sliced radishes

Freshly ground black pepper

¼ cup toasted salted sunflower seeds

To make the dressing: Combine the mayonnaise, yogurt, dill, scallions, vinegar and salt in a food processor and pulse until the dill is finely chopped and the mixture is blended.

In a large serving bowl, combine the spinach, eggs, avocado, radishes, a generous grinding of black pepper and the dressing and toss to combine. Sprinkle the sunflower seeds on top. Serve immediately.

Substitutions

Large-leaf spinach is also delicious in this salad. Its crinkly leaves are thicker and have a richer taste, adding textural interest. Bunches of spinach require a bit more work, since you'll have to trim off the long stems, tear the leaves into pieces and carefully wash them. (See Salad Tips, [>].)

Substitute salted roasted pepitas (hulled pumpkin seeds; see [>]) for the sunflower seeds.

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Make a Meal

Serve with Warm Green Bean and Tomato Salad with Mint ([>]) and Confetti Rice Salad ([>]).

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SHREDDED TUSCAN KALE, TOMATO AND AVOCADO SALAD Vegan

Shredded Tuscan Kale, Tomato and Avocado Salad ([>]) with Quick Melted Comté Cheese Crisps ([>])

This recipe is based on a delicious and revolutionary idea: raw kale salad. Because it's on many restaurant menus, I suspect it is from an innovative raw foods chef. Having tested this salad with every variety of kale I can find, I've decided the mild-tasting, tender, pebblyleafed Tuscan (lacinato) kale, often sold as "dinosaur kale," is the best. Although the kale is raw, it is softened by rubbing it in your hands with the lime juice, olive oil and salt dressing.

Prep Time: About 10 minutes