Green Bean and Tomato Salad

Name: Green Bean and Tomato Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (340 g) green beans, trimmed; 2 tomatoes, each cut into 8 wedges; 1/4 cup (45 g) almonds, roasted and roughly chopped; 3 tbsp (45 ml) olive oil; 1 tbsp (15 ml) white wine vinegar; 2 tbsp (30 ml) fresh chives, chopped

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Preparation 15 min
Cooking 5 min
Servings 4

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 3/4 lb (340 g) green beans, trimmed
- 2 tomatoes, each cut into 8 wedges
- 1/4 cup (45 g) almonds, roasted and roughly chopped
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 ml) fresh chives, chopped

Preparation

- In a pot of salted boiling water, cook the green beans for 4 to 5 minutes or until they are tender. Plunge into ice water to cool. Drain. If desired, on a work surface, halve the beans lengthwise (see note).
- In a large bowl, combine all the ingredients. Season with salt and pepper. Serve as an appetizer or with fish or grilled meat.

Note from Ricardo

Halving the beans lengthwise makes them thinner, more pliable and better able to absorb the dressing.

Personal Note

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Green Bean and Tomato Salad

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Ingredients

Preparation

Note from Ricardo

Personal Note