Niki’s Bean & Tomato Salad Recipe © Niki Mitropoulos 2011
Serves 6-8 Prep 15 mins Cooking Time 10 mins
600g (21oz) green beans, trimmed, cut into 3cm pieces
300g (11oz) baby roma tomatoes, halved or quartered
1 large avocado, peeled and chopped into bite sized pieces
4 tbs extra virgin olive oil
2 tbs balsamic vinegar
2 tbs finely chopped basil
2 tbs finely chopped chives
2 garlic cloves, peeled and crushed
Steam the beans crisp-tender whilst preparing the other ingredients. Allow them to cool slightly then add them to a large bowl with the tomatoes and avocado. Combine the oil, herbs, vinegar and garlic well. Gently toss the dressing through the salad (I like to use my fingers so the avocado doesn’t go mushy) and serve on its own or with your barbecued meat. It’s delicious ! If you are watching your weight just go a little lighter on the olive oil.
Try adding a half cup of baby black olives if you love them like we do.
Green Beans are a great source of dietary fiber and vitamins A, C & K.
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