Wednesday, May 4, 2011

Green Bean Salad

A fresh & healthy bean salad, with Tomato and Parsley - that takes no time to prepare.

Ingredients :
  • 500 g thin green beans topped but not tailed
  • 60 ml Extra Virgin Olive Oil
  • 20 ml red wine vinegar
  • 1 vine-ripened Tomato
  • 1 small Red Onion
  • Flat-leaf parsley leaves
 Method :
  1. Blanch the beans in boiling water for 1-2 minutes until just tender. (They should be bright green).
  2. Drain and refresh under cold water.
  3. Set aside.
  4. Place the oil and vinegar in a salad bowl, whisk to combine and season with salt and pepper.
  5. To prepare the tomato, cut it into quarters through the core and then slice away the seedy centre with a sharp knife.
  6. Cut the remaining flesh lengthways into thin, arc-shaped slices.
  7. To serve, add the beans, tomato, red onion and parsley leaves to the dressing and gently toss to combine.
  8. Arrange on a platter and serve straight away.
  9. Don't dress the salad until you are ready to serve or the beans will lose their bright colour and the salad will go watery.

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