24 Aug Herby Green Bean & Tomato Salad

I got a bit excited about beans this year and planted 4 different varieties! Creamy Italian Borlotti, Cherokee Trail of Tears, a traditional English Runner Bean & a pretty French Bean with violet flowers and a deep purple pod.  We grew them up a pair of Wigwams that was meant to send them up and over into a pretty arch, with two different beans per wigwam.

However, frost struck & we lost most of the beans, so I re-sowed and then muddled up the re-planting meaning we had an odd mix of beans. Also the Borlotti were sold as growing to 2 metres plus, whereas in reality (now I have done my research) they really only grow to 30 to 50cms  which has left the bean arch looking a little lop sided. 

Despite this, we have had a bumper crop, with the Cherokee & Runner beans growing well above the height of the wigwams & completely out of picking reach. We’ll save those we can’t pick fresh to dry for winter stews.

In the meantime, the French Bean & the young Cherokee beans have been (ha!) providing a daily dose of yummy greenness. These fresh beans are best when barely cooked. Added to a stir fry, or even better, in a salad. All you need to do is boil them oh so briefly, then refreshed in cold water before being tossed with ripe cherry tomatoes, a zingy vinaigrette & some fresh summer herbs. 

Summer on a plate. Perfect for BBQs, entertaining or zipping up a packed lunch. 

Print

Herby Green Bean & Tomato Salad

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

A crunchy vegan summery salad that's perfect for BBQs & entertaining. 

Course: Salad

Servings: 4

Author: Louise-Claire Cayzer

Ingredients

• 400 grams Green French Beans
• 250 grams Cherry Tomatoes
• small handful Dill
• Small handful Flat leaf Parsley

Salad Dressing

• 2 Tbs Olive Oil extra virgin
• 2 Tbs Lemon Juice
• 1 tsp french mustard
• pinch salt

Instructions

1. Bring a big pan of water to the boil. Meanwhile top and tail the beans and chop in half.

   
   

2. Add the beans to the boiling water and boil for 2 mins

3. Refresh the beans under cold water in a colander

4. Chop the tomatoes in half and roughly chop the herbs

5. Mix all the salad dressing ingredients together.

6. Toss all the ingredients for the salad together and serve.