Beans are often plentiful in backyard gardens and farmers markets. But their preparation doesn't have to be ho-hum. Earlier this month, Debra Deis of Harrisburg won first prize in the snap/lima beans/peas category in the sixth annual Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Cook-Off for this sweet-sour dish.

• 2 cups green beans, trimmed into 2- to 3-inch pieces
• 8 new (small) red potatoes
• Salt
• 1/4 cup olive oil, divided
• 2 tablespoons rice vinegar, divided
• 4 scallions, sliced
• Fresh parsley
• Fresh chives
• 1 tablespoon sesame seeds
• Sesame oil
• 2 tablespoons orange marmalade
• 1/2 pound cooked ham, sliced into small pieces
• Black pepper

Cook beans (in boiling water or steam) for about 4 minutes. Beans should be bright green but slightly flexible. Drain and spray with cold water.

Meanwhile, cook potatoes in salted water. When tender, remove from pot and cool to barely warm then cut into bite-sized pieces and salt lightly. Toss in a large shallow bowl with 3 tablespoons of the olive oil and 1 tablespoon of vinegar, half the scallions and herbs.

In a heavy skillet, toast sesame seeds. Add sesame oil and beans and stir to coat. Remove from heat. Sprinkle beans and all the sesame seeds over the potatoes. Warm marmalade in a saucepan (add some water if needed to make glaze-like), then toss slivers of ham in the marmalade. Pour ham and glaze over the beans and potatoes.

Combine the remaining olive oil and vinegar with a dash of salt, remaining scallions and herbs, and drizzle over all. Grind fresh black pepper over the salad and serve.

-- Debra Deis, Harrisburg