Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Green Bean, Shell Bean, and Sweet Onion Fattoush By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print