Tomato, Green Bean & Basil Salad
Sweet sun-ripened tomatoes and fresh, perfectly cooked beans are what you need to make this salad shine – it works well with both cherry tomatoes or large heirlooms diced.
- Serves4-6
- Cooks in 0
- Prep time 10 mins
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Low GI Blood Sugar
Recipes have blood sugar balancing and low glycemic index ingredients. A diet rich in foods that balance blood sugar helps lower risks of type 2 diabetes.
- Weight Loss
Weight Loss recipes are low carbohydrates and low calories with whole food plant-based ingredients. "Nourish not punish" by eating healthful foods.
- Vitamins Minerals
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
Ingredients
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Method
Tomato, Green Bean & Basil Salad
GREEN | YELLOW BEANS – trim off top stem. Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check to see if it cooked to your liking. DRAIN and plunge into ice water to stop the cooking process.
MIX cooked beans on a serving plate with oil, salt & vinegar. Cut in half at an angle first if you would like.
ADD SLICED cherry tomatoes + basil leaves.
SERVE with a balsamic, olive oil, a Beetroot & Goat Cheese Salad or a Preserved Lemon & Cucumber Tahini.
Chef tips + Ingredient Swaps + Ideas
USE FRESH BEANS yellow, green or purple – note purple beans turn green when cooked.
SWAP BASIL for herbs like parsley, cilantro, chives, garlic chives, dill, mint, sorrel, bronze fennel fronds.
SWAP & ADD any finely sliced raw vegetables you like; cucumber, celery, daikon radish, sliced snow peas, snap peas, cooked yellow zucchini, yellow beetroot, red beetroot, cooked corn.
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