Food recipes
String Bean and Tomato Salad
String Bean and Tomato Salad Ingredients: beans, snap, green, raw grapes, red or green (european type, such as thompson seedless), raw olives, ripe, canned (small-extra large) oil, olive, salad or cooking shallots, ra...
String Bean and Tomato Salad
Ingredients:
beans, snap, green, raw
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
shallots, raw
spices, tarragon, dried
parsley, fresh
salt, table
spices, pepper, black
Directions:
Steam string beans until just tender, approximately 10 minutes.
Beans should still have a crunch to them, you dont want to overcook and have them mushy.
Remove beans from steamer and allow to cool on a sheet pan.
Once they are cool enough to handle, remove excess water with a paper towel.
Place beans in a large bowl.
Add the tomatoes (and olives if you decide to use them).
Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper.
Add the dressing to the bean mixture and toss well.
Transfer to a platter and serve.
Salad lasts several days in the fridge, just allow it to come to room temperature before serving.
This will allow the dressing to loosen.
This recipe is adapted from Food and Wine Magazine.
Ingredients:
beans, snap, green, raw
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)
oil, olive, salad or cooking
shallots, raw
spices, tarragon, dried
parsley, fresh
salt, table
spices, pepper, black
Directions:
Steam string beans until just tender, approximately 10 minutes.
Beans should still have a crunch to them, you dont want to overcook and have them mushy.
Remove beans from steamer and allow to cool on a sheet pan.
Once they are cool enough to handle, remove excess water with a paper towel.
Place beans in a large bowl.
Add the tomatoes (and olives if you decide to use them).
Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper.
Add the dressing to the bean mixture and toss well.
Transfer to a platter and serve.
Salad lasts several days in the fridge, just allow it to come to room temperature before serving.
This will allow the dressing to loosen.
This recipe is adapted from Food and Wine Magazine.