Bean and Tomato Salad
My summer garden is beginning to show signs of exhaustion; withered tomato leaves, squash vines turning yellow, pole beans refusing to give up and succumbed cucumbers. It’s time to say goodbye and make the most out of what is left like this cheery bean and tomato salad.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp sweet pickle juice
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dry mustard
- salt to taste
- Handful fresh mint leaves, torn into pieces
- Handful fresh basil leaves, torn into pieces
- 2 cups cooked yellow or green beans
- 2 large beefsteak tomatoes cut into cubes
Directions
- In a small bowl, whisk together the oil, pickle juice, vinegar, honey, dry mustard and salt. Set aside
- In a shallow serving dish, combine the beans, tomatoes, mint and basil. Pour the dressing over the ingredients and toss gently.
- Cover and allow to marinate at room temperature for several hours before serving.
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