Green Bean and Tomato Salad.
This salad is incredibly easy and quick to make. I have a feeling it will taste more full of spice after a day in the fridge but it was great tonight. I purchased all of my veggies at the local farmer’s market. I blanched the green beans this morning before work and put them in a bowl of cold water in the fridge all day. I made it as a quick dinner for Mirs tonight.
For this Recipe You Will Need
About a half pound of Green Beans with ends Trimmed
2 Vine Ripe Tomatoes-Seeded
1/2 Small-Medium Red Onion
1/2 Medium-Large Green Pepper
Juice of half Lemon
After you’ve Blanched the Green Beans and allowed them to cool place them in a large bowl.
Roughly chop the Tomatoes and put in bowl with Green Beans
Chop Onion and Green Pepper and put in bowl
In Separate Bowl Whisk 1/4 Cup of Good Quality Extra Virgin Olive Oil
8 Twists each of Salt and Pepper from a Grinder
About 1/4 Teaspoon of Cumin
Whisk ingredients together while squeezing the juice of one half Lemon.
Pour Vinaigrette over Tomato and Green Bean Mixture and Stir.
Add more salt and pepper to taste.