Trim stem ends off 1 cup each green, yellow and purple beans and steam until tender in salted water. Refresh under cool water and combine with 1 chopped green pepper and 1 thinly sliced onion. In a small bowl, prepare a dressing by combining 1 clove crushed and finely minced garlic, with 1 tbsp Dijon mustard, juice from 2 lemons and 1 tbsp sugar. Slowly add 1/4 cup olive oil and stir well. Add thinly sliced fresh basil, season with salt and freshly ground pepper and toss until well combined.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook