Green Bean and Tomato Salad |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a wonderful cold green bean dish. It is very simple and has had rave reviews wherever I have served it. It is from Light & Tasty Dec/Jan 2002. Ingredients:
1 lb fresh green beans, trimmed |
1/2 cup red onion, thinly sliced |
1 pint grape tomatoes or 1 pint cherry tomatoes, halved |
2 tablespoons lemon juice |
1 tablespoon olive oil |
1 tablespoon water |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1 cup celery, chopped |
Directions:
1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp tender. (I find that this is too long a time for the beans to be crisp and tender). Drain and rinse with cold water.
2. Place in a large bowl; add onion.
3. Place tomatoes in another bowl.
4. In a small bowl, whisk together the lemon juice, oil, water, salt and pepper.
5. Pour over the vegetables in each bowl; toss to coat. Cover and refrigerator for at least 1 hour.
6. Stir celery into bean mixutre; transfer to a serving platter. Surround with tomatoes.
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