Let me start by saying that I actually LOVE salad. My husband, who is not a big salad lover, believes I was a rabbit in a former life. Lettuce in any shape or form is a great favourite but even I get slightly fed up with green leafy bowls of salad in the summer. So I have started to look for alternatives and a warm green bean and tomato salad is one I’ve been meaning to share with you for a while.
Green beans are a versatile vegetable that are eaten all over the world and they have a number of health benefits. Firstly, they can reduce the risk of heart disease and colon cancer as well as helping with diabetes. They can also help to provide benefits to the health of the eyes and the bones. Plus they can help to reduce the risk of foetal defects for pregnant women.
This vegetable is great for acquiring the body’s much needed vitamins and minerals. It is an easy source of vitamin A, C, K, B6 and folic acid. In terms of minerals, green beans are a good source of calcium, silicon, iron, manganese, potassium and copper. Mixed together with tomatoes and a salad dressing, the combination makes a refreshing tasty change to a ‘normal’ green leaf salad. Full of vitamins, minerals and nutrients, it’s well worth a try.
- Sharp knife
- Chopping board
- Salad bowl or mixing bowl
- Measuring jug
- Fork or lemon juicer
- Clean glass jar with lid
- Green beans x 200g
- Tomatoes x 200g (Red and/or yellow)
- Garlic x 2 cloves
- Lemons x 2 small or x 1 large
- Olive oil x 50 mls
- Honey x 1 tsp (preferably local)
- Oregano x 1 teaspoon
- Salt and pepper to taste
- Put the pan on a high heat and add water.
- Bring the water to the boil and add the green beans.
- Leave to cook for 3 – 5 minutes.
- Meanwhile, measure 50 mls of olive oil and add to the glass jar.
- Slice the garlic and add to the jar.
- Next add the honey and oregano.
- Slice the lemons in half and squeeze the juice into the measuring jug.
- As long as you have around 20mls of lemon juice it should be ok.
- Now add the lemon juice to the glass jar and add salt and pepper to taste.
- The green beans should be cooked so remove from the heat, drain and set aside along with the salad dressing.
- Slice the tomatoes in half and add to the salad bowl.
- Once all the tomatoes are sliced, add the green beans and salad dressing and toss together. Any spare dressing will keep (store in cupboard) for 2-3 weeks.
- Finally, serve with a meat or vegetable dish of your choice and enjoy.
Warm Green Bean and Tomato Salad can be enjoyed in the winter or as a cold salad in the summer. Green beans have a flexible flavour that tastes delicious with the tomatoes and a lemon dressing. If you’re wanting to add extra protein to make this salad a main meal, you can add pine nuts or goats cheese too. Add pasta or quinoa and there is a great packed lunch or dinner for the whole family. I will be honest, I’ve served this to my mother because Ted and Howard, my son and husband, are not keen on beans. My mum loved it. However or whoever you decide to eat this salad with, as always, please enjoy.