 | Lemon Yellow Bean and Arugula Salad Scrub 1 cup red skinned potatoes and cut into chunks. Boil until just tender; drain. Trim stems from 1 lb. Gold Mine beans and snap into 2" lengths. In saucepan, bring water to boil, add beans, then reduce heat and simmer 5 minutes. Drain; add to potatoes. In bowl, whisk 2 tbsp olive oil with 1/2 tsp lemon zest and juice from 1 lemon; season to taste with salt and pepper. Pour over beans and potatoes. Toss with fresh arugula. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |