14 January 2014

Balsamic Bean and Tomato Salad


The beans in my garden are just gorgeous. Every morning I pick about a handful of long, crisp Lazy Housewife beans and gently carry them inside to prep them for my family.

Sometimes I use them as a vegetable the same night. Really garden fresh green beans have so much flavour, they just don't compare to anything you can buy at the greengrocer's.

Sometimes I wash and dry them and then flash freeze them - either whole or cut into pieces. Once they are frozen I pack them into containers to use in winter when fresh beans are scarce (and expensive!).

And other times, like today, I turn them into this delicious salad. We're at the start of a week-long heat wave so salads are very appealing and this one is particularly fresh, crisp and cool. It's also quick and easy, and if you use your own homegrown produce, very, very cheap.

Balsamic Bean and Tomato Salad

Ingredients:
500g fresh green beans
2 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 tomato, seeded and diced
1 onion, diced
2 tbsp fresh parsley, finely chopped
2 tsp capers, drained
1 hard boiled egg, chopped

Method:
Place the beans in a saucepan and just cover with water. Place the pan over medium heat and bring the water to a boil. Once boiling, cook the beans for 8 minutes or until tender.
Drain the beans and immediately place them in ice water to quickly cool. Drain the beans again, pat dry and place in a serving bowl. Place the oil, vinegar and mustard into a mixing bowl and whisk to combine. Add the salt and pepper and whisk to blend in well. Pour the mixture over the beans and toss to coat them well. Fold in the tomato and onion until well combined. Stir in the parsley and capers. Cover the bowl and chill for 2 hours or more.
Just before serving stir the salad and sprinkle the egg over the top.

Makes 6 servings

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