Tomato, Bean & Olive Salad
This salad is a refreshingly light salad that is quick to make and packed full of flavour. It is versatile in that it can be eaten on its own, served as an accompaniment to any protein or topped with a tin of tuna for a light lunch. Delicious!
Ingredients
2 handfuls of green beans
1 punnet of cherry or baby roma tomatoes
1/2 small red onion
1 tablespoon baby capers, rinsed
3 tablespoons pitted kalamata olives
2 tablespoons mint, finely chopped
2 tablespoons red wine vinegar
1 tablspoon soy sauce
2 tablspoons olive oil
Instructions
1
Cut the tomatoes into quarters and slice the olives in half. Finely slice the red onion.
2
In a bowl, add the red wine vinegar, soy sauce and olive oil and stir to combine.
Add the onion and mix well. Set aside to allow the onion to soften in the dressing.
3
Blanch the green beans in boiling water for 1 minute and refresh in cold water. Drain well.
4
Add the tomatoes, beans, olives, capers and mint to the bowl containing the dressing and onions and gently stir to combine.
5
Serve and enjoy
Categories:
Soups & Salads
Annabel
