Chop green and butter beans into short lengths. Place in a steamer basket over pan of simmering water. Cover pan; steam beans for 12 to 15 minutes until crisp–tender. Remove from pan; leave to cool.
To make spicy cream dressing, place garlic in a mortar with 1⁄4 teaspoon salt; grind to a fine paste. Mix with remaining dressing ingredients.
Combine salad ingredients in a serving bowl, adding salt and pepper to taste. Serve dressing separately.
Steaming is one of the cooking methods that best preserves the nutritional value, taste and texture of vegetables. Water and stock (broth) are both suitable steaming liquids.
golden yellow salad with crisp bacon
Prepare 1 kg (2 lb) butter (yellow wax) beans, as for main recipe. Cook 15 to 18 minutes in lightly salted boiling water. Drain and let cool. * Finely dice 2 shallots. Place in a bowl with the beans. * Combine 4 tablespoons olive oil, 2 tablespoons tarragon vinegar, salt and pepper and pour over bean mixture. Leave in a cool place 2 hours, then season to taste. Grill or pan-fry 4 slices bacon until crisp. Chop and sprinkle over salad while still warm. Sprinkle with chopped fresh parsley.