Tomato and Green Bean Salad Recipe
Tomato and Green Bean Salad Recipe
Fill a large pot with water and bring to a boil. Prepare your beans by breaking off the stem end (not the pretty pointy end) and discarding, then breaking the bean in half. Put your bean halves in the boiling water and cook for 5 minutes until just tender but still retaining a slight crunch. Drain beans and rinse with cold water to stop the cooking process.
In a small bowl whisk together the cream and red wine vinegar. As it thickens, stir in the salt, red onion, rosemary and thyme. Whisk in the olive oil. Toss the beans and cherry tomatoes in a large bowl with the dressing.
Mix in the chopped hazelnuts and crumbled bacon. Top the salad with fresh ground pepper.
Ingredients
Directions
Fill a large pot with water and bring to a boil. Prepare your beans by breaking off the stem end (not the pretty pointy end) and discarding, then breaking the bean in half. Put your bean halves in the boiling water and cook for 5 minutes until just tender but still retaining a slight crunch. Drain beans and rinse with cold water to stop the cooking process.
In a small bowl whisk together the cream and red wine vinegar. As it thickens, stir in the salt, red onion, rosemary and thyme. Whisk in the olive oil. Toss the beans and cherry tomatoes in a large bowl with the dressing.
Mix in the chopped hazelnuts and crumbled bacon. Top the salad with fresh ground pepper.
Notes
