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Tybee Island Fish Camp Bean Salad


3 cloves garlic, minced

1 shallot, minced

1 teaspoon vegetable oil

1/4 cup extra-virgin olive oil

juice of 1 lemon

1 teaspoon sugar

salt and pepper to taste

1/4 cup fresh thyme, finely chopped

2 cups hominy

1 cup fava beans, cleaned, de-shelled, and blanched

1 cup green beans, sliced on bias (3 slices per bean)

8-10 baby heirloom carrots, sliced lengthwise with tops trimmed but leaving a bit of green, blanched

8-10 radishes, quartered

16-20 strawberries, cut lengthwise, fronds intact

Asher blue cheese, crumbled, as needed


1. To make dressing, whisk together garlic, shallot, oils, lemon, sugar, salt, pepper, and thyme. 2. Combine all ingredients with dressing by lightly folding together. Garnish with Asher blue cheese.
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