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    Home » Beans

    Herby Green Bean & Tomato Salad

    Published: Aug 24, 2017 · Modified: Jan 28, 2020 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

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    Delicious Herby Tomato and Bean Salad this recipe
    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.

    Herby Tomato & bean salad

    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.

     

    Delicious Herby Tomato and Bean Salad

    Herby Green Bean & Tomato Salad

    A crunchy vegan summery salad that's perfect for BBQs & entertaining. 
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    Course: Salad
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    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 teaspoon french mustard
    • pinch salt

    Instructions

    • Bring a big pan of water to the boil. Meanwhile top and tail the beans and chop in half.
    • Add the beans to the boiling water and boil for 2 mins
    • Refresh the beans under cold water in a colander
    • Chop the tomatoes in half and roughly chop the herbs
    • Mix all the salad dressing ingredients together.
    • Toss all the ingredients for the salad together and serve. 

     

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    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

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