Last week my sister sent me a picture of a salad captioned “you must try this” along with a recipe littered with typos like “add a panful almonds”. Nonetheless it looked a lot nicer than just boiling green beans and adding them as a side, so I tried my version of it.
One of the cheapest veggies, it’s often hard to think of ways to make green beans more exciting. This Green Bean and Cherry Tomato Salad turn them into an actual dish that can pass as a light meal or side dish. It’s about as thrilling as beans can be.
Green Bean and Cherry Tomato Salad
- 1 bag green beans
- 1 red onion sliced
- 1 cup brown mushrooms washed and sliced
- 200 grams Cherry Tomatoes
- 1/4 cup Almonds Lightly toasted and chopped
- 1 tbsp olive oil plus more for frying the onion and mushrooms
- 1 tbsp red wine vinegar
- salt and pepper to taste
- Wash the green beans, mushrooms and tomatoes well.
- Boil a large pot of water. Once boiling, add green beans and boil for 4-5 minutes. Boil until the green beans are slightly tender and still a bright green colour. Drain the beans and rinse them with cold water to shock them (and prevent them from cooking further).
- While the beans are boiling, slice the onion and mushrooms. Heat a glug of olive oil in a medium frying pan. Add the onions and sauté until they are soft and translucent - about 5 minutes. Add the mushrooms and sauté until soft, another 3-4 minutes. Remove from heat and set aside.
- Make the dressing by whisking together the olive oil, red wine vinegar, salt and pepper.
- Once the beans have cooled, chop them into thirds and add to a mixing bowl. Add in the mushroom and onions and cherry tomatoes and toss. Pour in the dressing and toss well to combine. And more salt and pepper as needed. Sprinkle the chopped almonds over the salad and serve.