All summer, our purple pole beans (trionfo violetto) have treated us to healthy vines with bright green leaves and purple flowers. As soon as the weather started to cool, those flowers quickly blossomed into big, dark purple beans.
They weren't all ripe at once, so we supplemented our first harvest with green beans from the store. Sadly, these purple beauties turn green almost immediately when cooked, so they were virtually indistinguishable from the grocery store variety.
Any ideas for a raw bean salad or other way to show them off?