Green Bean and Cherry Tomato Saladcomments (3) January 27th, 2009
14 to 15 4- to 7-inch-long flat runner bean pods (about 2-1/2 cups)
1 Tbs. balsamic vinegar
1 Tbs. extra-virgin olive oil
1 Tbs. lemon juice
1/3 cup low-fat yogurt
1/4 to 1/2 tsp. ground cumin
1 tsp. sugar
1 shallot, minced
1 Tbs. chopped parsley
1 Tbs. chopped fresh mint
Salt and freshly ground pepper
2 cups cherry tomatoes
String the beans if necessary. Snap them into 1-inch pieces or lay them out side by side on a chopping board and, with a long knife, cut them into 1-inch pieces. You should have 2-1⁄2 cups. Steam or simmer for 5 to 7 minutes until tender. Drain and run under cold water. Drain in a colander until cool and dry.
Combine the vinegar, olive oil, lemon juice, yogurt, cumin, sugar, and shallot in a small bowl and whisk to combine.
In a medium bowl combine the cooked beans, parsley, mint, and dressing. Add salt and pepper to taste.
Just before serving, cut the cherry tomatoes in half and add to the bean mixture. Serve chilled or at room temperature.
Recipe by Ashley Miller
from issue #20
posted in: tomatoes, beans, salad