Green Bean and Cherry Tomato Salad
1 pound (500 g) green beans, trimmed
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) sherry vinegar
2 tbsp (25 mL) extra virgin olive oil
2 tbsp (25 mL) finely chopped shallots
1/4 tsp (1 mL) each salt and freshly ground pepper
1 1/2 cups cherry tomatoes, halved
2 tbsp (25 mL) chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and rinse with cold water; drain again. Transfer to large bowl.
In a small bowl, mix together mustard and vinegar; mix in oil, shallots, salt and pepper. Add tomatoes to beans and toss with dressing and parsley. Adjust seasonings.
Nutritional information per serving
• Calories: 121
• Protein: 3 g
• Fat: 7 g
• Saturated fat: 1 g
• Carbohydrate: 13 g
• Dietary fibre: 5 g
• Sodium: 170 mg
Do you have any favourite marinated bean salads. Please share your combos in the comment section below.