Summer Green Beans with Tomato Vinaigrette
- Vegetable recipes
- Lactose free
- Peanut free
- Low calorie
Use ripe or canned tomatoes for this side salad.
Ingredients
- 1-1/2 lbs (750 g) green beans, trimmed
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 anchovy fillets, minced (or 1/4 tsp/1 mL salt)
- 4 cloves garlic, thinly sliced
- 1 cup (250 mL) chopped seeded peeled tomatoes
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) granulated sugar
- 1/4 tsp (1 mL) pepper
- 2 tbsp (30 mL) red wine vinegar
Preparation
In large pot of boiling salted water, blanch beans until tender-crisp, about 5 minutes. Drain; chill under cold water and drain again. Place in heatproof salad bowl.
In skillet, heat oil over medium heat; fry anchovies and garlic until garlic is golden, 2 to 3 minutes. Add tomatoes, salt, sugar and pepper; fry for 30 seconds. Stir in vinegar. Pour over beans and mix well; let cool.
Makes 6 servings.
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