About the Recipe
Featuring the satisfying crunch of green beans and the burst of flavor from cherry tomatoes, the green bean and cherry tomato salad is a lively and rejuvenating choice. The dressing, crafted from minced garlic, chopped coriander, lemon juice, and olive oil, infuses the dish with a zesty and aromatic taste. Acting as the perfect counterpart to the tomatoes' inherent sweetness, this dressing brings an invigorating and revitalizing element to the entirety of the salad.
Ingredients
Ingredients
1 lb. (450g) green beans
1 cup (150g) cherry tomatoes
For the Dressing
1 clove garlic, minced
â…“ cup (15g) coriander, chopped
2 tbsp. lemon juice
¼ cup (60ml) olive oil
Preparation
Step 1
Trim the stem end of the green beans. Bring water to a boil in a large pot, and cook the beans for 3 minutes. Then drain and rinse with cold water, allowing them to cool completely.
Step 2
Half the cherry tomatoes and place in a salad bowl. Once beans are cool cut them in 1-2 inch pieces and add to the salad bowl.
Step 3
Make the dressing by placing the dressing ingredients in a food processor. Pulse until a smooth sauce has formed. Season to taste with salt and pepper.
Step 4
Add the sauce to the green beans and tomatoes and mix well until coated. Serve immediately as a salad or side dish. Store covered in the fridge for 2-3 days.
