Tomato and butter bean salad. Butter Bean Tomato Salad. "I make this simple salad often for summer barbecues," writes Denise Neal of Castle Rock, Colorado. "People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. View top rated Tomato butter bean salad recipes with ratings and reviews.
This salad can happily be made the day before and chilled. On the day, bring the salad to room temperature and give it a good stir before serving. Spoon the tomato and butter bean salad onto plates. You can have Tomato and butter bean salad using 11 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tomato and butter bean salad
- You need 150 g of green beans, trimmed, cut into 4cm lengths.
- Prepare 2 of x 400g cans butter beans, drained, rinsed.
- You need 1.5 punnets of cherry tomatoes.
- Prepare 1/2 of small red onion, thinly sliced.
- It’s 80 g of baby rocket.
- You need 1 cup of fresh basil leaves, torn.
- Prepare of Dressing.
- Prepare 2 teaspoons of dijon mustard.
- Prepare 1/4 cup of red wine vinegar.
- You need 2 tablespoons of extra-virgin olive oil.
- You need Pinch of sugar.
Set the fish on top, drizzle with some of the vinaigrette and serve. For the butter bean cakes, place the olive oil, butter beans, onion, garlic and parmesan into a food processor and blend, until smooth. For the salad, whisk together the oil and vinegar in a clean bowl and add the spinach and tomatoes. Season, to taste, with salt and freshly ground black pepper, and.
Tomato and butter bean salad step by step
- Place green beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 to 2 minutes or until tender. Drain. Refresh under cold water. [email protected]
- Place green beans, butter beans, tomato, onion, rocket and basil in a bowl..
- Make dressing Place mustard, vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle salad with dressing. Toss to combine. Serve.
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