July the 4th continues -- a Green bean salad.

So, you've made iced tea and it's chilling, you have an idea of how to do the ham and there's already a coleslaw recipe for you to read. Next up: a simple and refreshing green bean salad. The picture is by Annie Mole at www. flick'r com. Thank you.

You could use French beans or runner beans, the important thing being that they are firm and fresh and would snap if you bent them, not make an arc.

For French beans, just top and tail; for runner beans, take the stalks off and cut them into thin pieces --although, if they are from your garden, they will still be thin enough at this point in the year for you not to have to bother. Allow a good handful of beans for each person.

Cook the beans until al dente, refresh them under cold running water and drain carefully. Then add a very finely sliced white onion. You can then dress them with a simple dressing of three parts sunflower or groundnut oil to one part white wine vinegar or lemon juice. I think they are fine to steep in their dressing for an hour or so. Check for seasoning. But they need nothing else.