No Comments
String Bean Tomato Salad

String Bean Salad – Vegan

String Bean Tomato Salad

This recipe is a most simple but tasty version of a string bean salad, pairing the beans with sweet sun-ripened cherry tomatoes, fresh dill and balsamic vinegar. It tastes great by itself or as an appetizer or side dish and goes nicely with pasta, lamb, beef, poultry and fish.

Unlike the beans you find in supermarkets, farm fresh and sun-ripened string beans—also known as green beans or haricot verts—bring a slightly sweet note and crisp freshness to the palate. Full of juice and flavor, they are a yummy treat and a healthy powerhouse rich in antioxidants, Chlorophyll, Vitamin C, Vitamin K, Vitamin A, folate, Manganese, and even contain 2 grams of protein per serving!

Ingredients For 2 People:
1 pound string beans
1 cup cherry tomatoes
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 handful fresh herbs (dill, basil, tarragon or parsley are best)
Sea salt and pepper to taste

Instructions:
Wash and drain the string beans, tomatoes, and herbs. With a small knife, cut the ends of the string beans, pull out the string, and discard. If desired, cut the beans into bite-sized pieces.

Using a steamer basket, bring water to boil, add the string beans to the basket, and steam until tender but still crisp, approximately 2-3 minutes. If you don’t have a steamer basket, add ¼ cup of water to a large frying pan, bring water to boil, add the string beans, cover the pan, and cook until the beans are still crisp but tender .

Once the string beans are done, remove the steamer basket from the stove and drain the cooked beans. Run them under cold water for a minute or bathe them in a bowl of ice-water, then drain and add to the salad bowl.

Finely chop the herbs and add to the beans. Dress the salad with olive oil, balsamic vinegar, salt, and pepper. Mix well before serving.

Bon appetite, enjoy!


September 25th 2015 by Eliane Baggenstos, farm2delish.

All photos copyright Eliane Baggenstos, farm2delish.