Green Bean and Cherry Tomato Salad

comments (0) January 27th, 2009

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Click To Enlarge Photo: Linda Wesley

Ingredients:
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

4-6 servings

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
April 1999
from issue #20


posted in: tomatoes, beans, salad

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