October 5, 2015

Delicious Warm Tomato and Green Bean Salad

This surprisingly delicious salad tastes best when served warm. The green freshly cooked, crisp beans and red firm juicy grape tomatoes tossed with a little sweet, a little spicy and a very yummy marinade. Seriously, I could it every day and not get tired of it. These two veggies combined for a very healthy and beautiful salad with the marinade that is so easy to make. Just mix together some Balsamic Vinegar, Olive oil, Dijon Mustard, garlic and Voilà! You have the tastiest dressing. Serve it with a grilled steak, baked chicken or fish for a delicious healthy meal.

Ingredients

1 tbsp. Balsamic vinegar 
1 tbsp. finely chopped red onion
1 clove garlic, minced
1 tsp Dijon Mustard
1 tsp Honey
3 tbsp. Olive Oil 
Salt, pepper to taste
1 cup Grape Tomatoes, halved
1 lb green beans
1/4 cup crumbled Goat or Feta Cheese (optional)
3 tbsp. Slivered Almonds

Directions

Warm Green Bean Salad with Tomatoes

In a medium bowl, mix together Balsamic vinegar with onion, garlic, Dijon mustard, honey, oil, salt and pepper. 
Add tomatoes to the sauce, cover and put aside. Don’t place it in a fridge, but keep at the room temperature.

Tomato mixture
Cook green beans in a large pot of boiling salted water for 4 to 6 minutes or until tender-crisp. 
I like to use the bags of been that can be cooked in a microwave. It take the same time minus boiling the water :)
If you cooked your beans in a water, drain well. Toss green beans with half of the tomato mixture. Transfer to a serving dish. Top with the remaining tomato mixture. 
Garnish the salad with cheese and almonds. Serve warm or at room temperature. The salad leftovers can be stored in the fridge and reheated in a microwave the next day.

Tomato Salad wit Green Bean and Almonds

Bon appetite!

Ingredients:

  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. finely chopped red onion
  • 1 clove garlic, minced
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 3 tbsp. Olive Oil
  • Salt, pepper to taste
  • 1 cup Grape Tomatoes, halved
  • 1 lb green beans
  • 1/4 cup crumbled Goat or Feta Cheese
  • 3 tbsp. Slivered Almonds

The Cooking Tale

Warm Tomato and Green Bean Salad

This surprisingly delicious salad tastes best when served warm. The green freshly cooked, crisp beans and red firm juicy grape tomatoes tossed with a little sweet, a little spicy and a very yummy marinade.

Warm Tomato and Green Bean Salad

Ingredients:

  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. finely chopped red onion
  • 1 clove garlic, minced
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 3 tbsp. Olive Oil
  • Salt, pepper to taste
  • 1 cup Grape Tomatoes, halved
  • 1 lb green beans
  • 1/4 cup crumbled Goat or Feta Cheese
  • 3 tbsp. Slivered Almonds

Step by step:

1. In a medium bowl, mix together Balsamic vinegar with onion, garlic, Dijon mustard, honey, oil, salt and pepper.
2. Add tomatoes to the sauce, cover and put aside. Don?t place it in a fridge, but keep at the room temperature.
3. Cook green beans in a large pot of boiling salted water for 4 to 6 minutes or until tender-crisp. (You can also use the fresh beans in a bag suitable for a microwave.) Drain well.
4. Toss green beans with half of the tomato mixture. Transfer to a serving dish. Top with the remaining tomato mixture.
5. Garnish the salad with cheese and almonds. Serve warm or at room temperature. The salad leftovers can be stored in the fridge and reheated in a microwave the next day.
Bon appetite!
Appetizers   Salads & Vegetables   Side Dish  


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