Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Green Bean, Shell Bean, and Sweet Onion Fattoush Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: NGOC MINH NGO Prep Time: 40 mins Total Time: 55 mins Servings: 4 Fattoush is a refreshing Middle Eastern bread-and-vegetable salad. You can blanch all of the beans in the same pot: first the green beans, then the shell beans (but not the other way around, since shell beans release a lot of starch). This recipe appears in our cookbook Martha Stewart's Vegetables (Clarkson Potter). Ingredients Kosher salt and freshly ground pepper ½ pound green beans or haricots verts, trimmed ¾ cup shelled fresh shell beans, such as lima or cranberry 3 pitas (each 6 inches) Extra-virgin olive oil, for brushing ½ large Vidalia onion, chopped 1 English cucumber, quartered and cut into 1-inch pieces 4 ounces feta, crumbled ½ cup coarsely chopped fresh mint, plus more for garnish ⅓ cup coarsely chopped fresh flat-leaf parsley Lemon-Garlic Vinaigrette Directions Prepare an ice bath. Simmer green beans in a pot of salted boiling water until crisp-tender and bright green, about 1 minute. Transfer beans to ice bath, reserving pot of water; let beans cool, then remove and pat dry. Place in a large bowl. Return water to a boil. Simmer shell beans until just tender, 18 to 20 minutes. Transfer to ice bath; let cool, then drain and pat dry. Combine with green beans. Heat a grill (or grill pan) to medium. Split each pita in half. Brush both sides of pita halves with oil; season with salt and pepper. Grill pitas, turning once, until golden and crisp, about 1 minute a side. Let cool, then tear into 1-inch pieces. Add onion, cucumber, feta, herbs, and pita to beans; drizzle with 1/2 cup vinaigrette and toss well to combine. Season with salt and pepper; garnish with mint. Let stand at least 10 minutes and up to 1 hour before serving. Originally appeared: Martha Stewart Living, July 2004 Rate It PRINT