Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at eggplant, and today we're (not) cooking with wax beans.

Wax beans are green bean's sweeter cousin. Coming in colors ranging from translucent yellow to deep purple, they're picked while they're young and can be tender enough to eat raw, pod and all. Union Square's Gotham Bar & Grill, a favorite of sophisticated locavores, makes good use of the bean during their season from July to October.

Chef de Cuisine Adam Longworth likes cooking with them because they're multi-colored, which can make for a dramatic presentation, and because they're mild enough to be adaptable to a variety of ingredients. He always blanches the green and yellow beans, but likes to leave the purple variety raw for the added texture and color.  

Gotham Bar & Grill's Adam Longworth's Summer Purple Wax Bean Salad 

8 oz yellow wax beans cut in half lengthwise
8 oz purple wax beans cut in half lengthwise
½ small red onion, sliced thinly
2 Tbsp basil leaves
3 oz. shaved Pecorino cheese

12 Sungold cherry tomatoes, cut in half
Salt and pepper to taste

White Balsamic Vinaigrette

1 tsp Dijon mustard
2 oz white balsamic vinegar
6 oz Extra Virgin Olive Oil
1 small clove of garlic, minced
Salt and pepper to taste

Mix the vegetables together with the vinaigrette and serve