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Green Bean Salad

10min.chef's picture
Ingredients
  Salt 1 Tablespoon
  Green beans 3⁄4 Pound, trimmed
  Tomato 1 Medium
  Onion 1⁄4 Cup (4 tbs), diced
  Coriander 1 Tablespoon, chopped
  Radishes 2 , cut into 1/8-inch-thick slices
  Cider vinegar 2 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Ground black pepper To Taste
  Olive oil 1 1⁄2 Cup (24 tbs)
  Romaine lettuce 1 Cup (16 tbs)
  White mexican cheese/Farmer / feta cheese 3 Tablespoon, crumbled
Directions

MAKING
1) In a large saucepan add 3 quarts water and 1 tablespoon salt, cover and boil over medium-high heat.
2) Add green beans to water and cook uncovered for 5 to 7 minutes.
3) Add tomato and cook for 30 seconds.
4) Refresh tomato under cold running water and peel. Halve, core, and deseed tomato; cut into 1/2-inch dice and place in small bowl.
5) Mix onion and coriander and toss.
6) Refresh beans under cold running water and cool.
7) Place vinegar, oregano, 1/8 teaspoon salt, and pepper in a small jar. Close the lid and shake to blend. Add olive oil and continue shaking.
8) In medium-size bowl mix green beans and diced tomato and toss till well coated.

SERVING
9) Arrange Romaine lettuce leaves in a deep serving platter with. Pile green bean salad in center and sprinkle radish slices and crumbled cheese on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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