Week 34: Green Bean & Tomato Salad

Alice NeillSummer, Weekly Recipes0 Comments

Serves 6

Runner beans are one of my favourite summer vegetables, as soon as we hit August we have an abundance growing in the vegetable patch. When I was small my best friend Melissa and I would pick them off the vine and over indulge, so I have fond memories of the runner bean!

They really are best steamed with a little salt and served simply as a side dish. However, I created this recipe to bring together the bounty of what we have growing in the garden this summer.

You can have this as a salad for lunch or as a side to cold meats and fresh bread. This will keep in the fridge for 3-4 days.


Ingredients

200g Green/Purple Beans

200g Pre Cooked Mixed Beans (canned)

4 Large Tomatoes

1 Red Onion

1 Tsp Mustard

1 Juice of Lemon

2 Tbsp Oil

1/2 Tbsp Balsamic Olive Oil

1 Tsp Sugar

A Large handful of Parsley



Method

  1. Top and tail the green beans, cut into 1 inch pieces.
  2. Place in a pan, pour over 1/2 cup of boiling water and 1/2 tsp of salt, place a lid on the pan and boil for 4-5 minutes, drain, then plunge into cold water
  3. Hull the tomatoes and cut into bite size pieces (not too small)
  4. Roughly chop the parsley
  5. Finely dice the red onion
  6. Make the dressing by mixing the lemon juice, sugar, oil, balsamic, mustard and season well.
  7. Drain the canned beans and wash well
  8. Bring all the ingredients together, dress before serving,  fold in the parsley and season to taste


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Green bean and tomato salad
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