Green Bean And Tomato Salad – a delicious recipe with green beans, salt, olive oil, firm ripe tomatoes, garlic, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Top and tail beans. Wash and cook uncovered in plenty of boiling salted water until al dente. Remember to add a good deal of salt to the water, as green beans can very insipid. Drain, refresh quickly under running cold water. Blot with kitchen paper and dress with a third of the olive oil. Leave to cool.
2
While the beans are cooking, drop the tomatoes into the same pan. Count to 10 the retrieve them and plunge into cold water. Skin them and cut them and cut them into wedges, discard the seeds.
3
Put the rest of the oil, the garlic, lemon juice and plenty of pepper in a bowl and leave to infuse for at least an hour. (??)
4
Remove garlic from sauce and pour over the beans and tomatoes
755
kcal
Calories
75
g
Fat
22
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 kg green beans, sea salt, 3-4 tblspn extra virgin olive oil, 200g firm ripe tomatoes, and more.
Yes, Green Bean And Tomato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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