Do you remember when we told you a couple of weeks ago that we had a LOT of beans. Well we’re in the thick of the bean harvest right now. We eat beans almost every single night. Poor Chris is probably sick of beans but he keeps eating them.
We are looking for a lot of ways to use them. And we found one that we really like. A bean salad that also uses up some of the cherry tomatoes and fresh garlic we are also eating like mad. This salad has seen a couple of variations in the past week – both of them delicious.
I wish I had more precises measurements for this but we pretty much
just throw it all together after work. I don’t think the exact measurements are critical.
Green Bean Salad
- 1/2 lb of green beans, ends snapped off
- 6-7 cherry tomatoes, sliced in half
- 1 tablespoon olive oil
- 1 teaspoon lemon juice OR balsamic vinegar
- 6-10 good sized basil leaves, finely chopped
- 1 large clove of garlic, finely minced
- salt and pepper to taste
Boil green beans for 7 minutes and strain in a colander. Run cold water over the cooked beans to cool them off. Dry with a paper towel so that they are as dry as possible. Combine vinegar or lemon juice with olive oil and garlic. Add salt and pepper to taste.
Slice beans into bite-sized pieces and combine with tomatoes and basil. Pour dressing over all and stir to combine.
If you allow this to refrigerate for a couple of hours, the flavors will be even better!