GREEN BEAN AND TOMATO SALAD RECIPE | WALLINGTON'S LOCAL PANTRY
Ready to put a spin on traditional summer salad recipes? Try this delicious green bean and tomato salad from Lighthouse Olive Oil for a modern take on classic flavour! If you're looking for a vegan version of this recipe, it's easy to achieve! Try substituting the feta cheese with vegan-friendly feta, tofu or croutons for an added crunchy texture.
INGREDIENTS
800 gm of Fresh green bean ends trimmed
250gm Cherry tomatoes
¼ pinenuts
1 lemon, juiced
1 Tbsp Apple cider vinegar
3 tbsp Olive Oil
1 tsp Dried Oregano
¼ cup crumbled Feta cheese
Salt and pepper to taste
METHOD
1. Bring a large pot of salted water to a boil. Cook green beans until tender-crisp, about 4-6 minutes. While they cook, prepare a large bowl with an ice water bath.
2. Once the beans are cooked, immediately drain them and place them into the ice bath for a few minutes to stop them from cooking.
3. Drain again and place them in a large bowl together with the cherry tomatoes.
4. Preheat a skillet over medium heat and toast pine nuts stirring constantly, until slightly brown, about 2 minutes. Set aside.
5. In a small bowl, whisk together the olive oil, garlic, lemon juice, oregano, vinegar, salt and pepper. Pour the mixture over the green beans and toss to coat.
6. Stir in the feta cheese and toasted pine nuts
Come and visit us at Wallington's Local Pantry for all your fresh produce, pantry staple and vegan-friendly meals.
