Bean Salad with Edible Flowers
Rinse green beans and trim ends. Blanch in boiling salted water for about 10 minutes. Drain, rinse in cold water and drain again.
Drain white beans in a colander, rinse in cold water and drain again.
Rinse and spin dry scallions, cut green parts into thin rings.
Whisk vinegar and oil, season with sugar, salt and pepper and toss beans with the dressing. Sprinkle with scallions and garnish with basil. Arrange on plates and sprinkle with grated Parmesan. Garnish with flowers decoratively and serve.