Recipe: Tomato, Bean and Cucumber Salad

When I had the good fortune to take cooking classes in Tuscany with former Orange County restaurateur Lucy Luhan, one of my favorite dishes was a concoction that showcased butter beans. Her butter-bean delicacy was served warm, the plump canned beans simmered with a generous amount of perfectly caramelized julienned leeks.
It was the palate memory of that dish that drew me to the contemporary-take on bean salad in “Tartine All Day” by Elisabeth Prueitt (Ten Speed, $40). The from-scra