We've been using the last of the home grown baby tomatoes around here, and though the seasonal beans from the garden may have already passed on by for the summer, I just wanted to share this dish with you as we ate some beans last night and it reminded me of this simple recipe. You can still buy green beans in the shops- they just might not be so local.
Once again, this dish is a simple reminded of the power of garlic, tomatoes and herbs- three perfect complimentary flavours. I made this dish as a light lunch, but as noted below, just add some rice or quinoa and you have a heartier main meal too.
Recipe: Green bean salad
Serves 2 (as a light meal)
- 1 generous cup sliced green beans
- 1 red onion- thinly sliced
- 2 garlic cloves
- 2 tbs balsamic vinegar
- ½ cup tinned tomatoes
- large handful of cherry tomatoes- halved
- 1 cup packed spinach
- sprinkle of fresh rosemary or basil
- Optional: quinoa/rice*
Prepare the green beans and steam them (or boil if preferred) for approx 5 minutes until softened with a slightly bite.
Meanwhile, in a frying pan/wok saute the sliced onion with the garlic and a splash of oil for 3-4 minutes, ad the tinned tomatoes, the fresh tomatoes and the balsamic vinegar and continue to cook for 2-3 more minutes, adding the spinach for a final couple of minutes to wilt through.
Serve the ‘base’ onto a plate and without washing the pan add the beans and fresh herbs and mix round briefly to coat with the remaining ‘juices’. Add the beans to the top and dress with salt and pepper to taste.
• Note add cooked rice on quinoa to the centre of the base mix if desired for a heartier meal.