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Green bean salad
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Serves: Serves 4 as a side dish
2 x 280g packs fine green beams, trimmed
4 Red Choice tomatoes
2 tbsp Big Tom Spiced Tomato juice
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tsp caster sugar
1 clove garlic, crushed
3 tbsp basil-infused olive oil
1 small red onion, finely sliced
Fresh basil leaves
1. Cook the green beans in a pan of boiling water for about 10 minutes until tender. Drain and refresh under cold water.
2. Quarter the tomatoes, remove the seeds and chop the flesh.
3. Place the tomato juice, red wine vinegar, mustard, sugar and garlic in a large bowl. Using a balloon whisk, gradually whisk in the oil until emulsified and thickened. Season generously with cracked black pepper and a little sea salt.
4. Tip the green beans into the bowl and toss to coat in the dressing. Scatter over the tomatoes, red onion and basil leaves. Serve immediately. Great with grilled meats.
Typical values per serving:
4.4g fibre 4.1g protein
This recipe was first published in May 2014.