Receta Green Beans, Blue Skies. The Perfect Do Ahead Cook-Out Salad.

I keep waiting for the sunshine here in Sonoma. Right now the fog is blowing around in wisps and the wind is shaking the blossoms out of the trees and it's chilly out. There is more rain predicted for the next week and my friend Diana the checker at Sonoma Market told me that it's snowing in the Sierras. So why oh why am I so obsessed with summer salads?? Search me. In another month I'll most likely be complaining that it's too hot out and guzzling ice cold lassi like it's going out of style. I've already started making pitchers of mugicha which would be perfect if only I could drink them outside in my dining tent. Instead, I'm indoors making summer salads and baking endless loaves of artisan bread.
Paula and I had coffee this morning and I was telling her how much I loved the Clay Coyote skillet she gave me. She pointed out that it's practically a non-stick skillet due to the way the Flameware acts . Now this I'm going to have to try. I don't use non-stick cookware and I know I need something like that for a couple of dishes. Now, my non stick problem may be solved. I can't wait to test some paneer cheese in it and see what happens.
I wondered what I could cook this afternoon for lunch that would be a salad and still use my new skillet. Then I saw the green bean sale and knew. A simple traditional cold bean salad.
Ideally I'd be using Chinese Long Beans if any could be found here in Sonoma. Any long bean shopping I do has to be done in Santa Rosa about 25 miles away..each way. So I figured simple old Blue Lake green beans would do. This is a make ahead salad. It's served at room temperature and it's another dish that Alan is going to be seeing a lot of this summer. This recipe feeds 4.