Green Bean, Shell Bean and Sweet Onion Fattoush

1 tablespoon finely grated lemon zest and ¼ cup juice (from 2 lemons)

2 cloves garlic, minced

Coarse sea salt

Freshly ground black pepper

½ cup extra-virgin olive oil, plus more for brushing

8 ounces haricots verts, trimmed

About 8 ounces (¾ cup) shelled fresh shell beans, such as limas (may substitute frozen)

Three 6-inch pita breads

½ large Vidalia onion, coarsely chopped (about 1 cup)

1 English (seedless) cucumber, quartered and cut into 1-inch pieces

4 ounces feta cheese, crumbled

½ cup torn fresh mint, plus more for garnish

1/3 cup coarsely chopped fresh flat-leaf parsley

Whisk together the lemon zest, lemon juice and garlic in a small bowl. Season lightly with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream, until emulsified. The yield is ¾ cup.

Fill a mixing bowl with lots of ice and cold water. Bring a pot of salted water to a boil over high heat.

Add the haricots verts to the pot; cook just until crisp-tender and bright green, about 1 minute. Use a slotted spoon or tongs to transfer the beans to the ice-water bath; let cool, then remove and pat dry. Place in a large bowl. Keep the salted water boiling. Here, the two types of beans are cooked in the same pot, one after the other: Make sure to cook the green beans first, as the shell beans release a lot of starch into the cooking water.

Add the shell beans to the pot; cook just until tender, 18 to 20 minutes. Transfer to the same ice-water bath, adding ice as needed; let cool, then drain in a colander and pat dry. Combine with the haricots verts.

Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of the pita halves with oil; season lightly with salt and pepper. Grill the pita breads, turning once, until golden and crisp, 1 to 2 minutes per side. Let cool, then tear into 1-inch pieces.

Add the onion, cucumber, feta, ½ cup of the mint, all the parsley and the grilled pita pieces to the beans; drizzle with ½ cup of the vinaigrette and toss well to combine. Taste, and season with salt and pepper, as needed, then garnish with the remaining mint.

Let stand for at least 10 minutes and up to 1 hour. Toss just before serving. You'll have a little more vinaigrette than you need for this salad, but it's wonderfully versatile and can be refrigerated for up to 1 week.

Makes 4 to 6 servings

Nutrition: Per serving (using ½ cup vinaigrette): 320 calories, 9 g protein, 33 g carbohydrates, 18 g fat, 5 g saturated fat, 15 mg cholesterol, 500 mg sodium, 5 g dietary fiber, 7 g sugar

Adapted from "Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors," by the editors of Martha Stewart Living (Clarkson Potter, 2016).