Original Italian Peasant Fare -
Bean-Tomato Salad Recipe

This is the salad to make - Bean-Tomato Salad Recipe - when the fresh green bean and the field tomato comes into season

Nothing beats the taste of fresh, slightly crisp green beans combined with the robust flavour of a fresh field tomato.

The mildness of the mushrooms and cheese pair well with the beans and tomato. Top it off with a simple Basil Vinaigrette - UMMM - so good.

This simple salad recipe contains plenty of vitamins from the fresh vegetables and protein from the cheese. Niacin is also present in the form of the mushrooms.

Altogether - a healthy vegetable salad recipe for a nutritious meal.

Bean-Tomato Salad Recipe

This salad was an Italian peasant meal, but served with some crusty bread, it is perfect for a summer lunch.

Ingredients:

Salad:

• 1 cup (240 ml) fresh green beans

• 4 tomatoes - cut into wedges

• 1 cup (240 ml) mushrooms - sliced OR 1 can drained (optional)

• 1 can corn kernels -drained

• 1/2 cup (120 ml) cheese - cubed (optional)

• 2 green onions - diced

• Romaine Lettuce - torn into bite sized pieces

Basil Vinaigrette:

• 1/2 cup (120 ml) olive oil

• 2 tbsp (30 ml) lemon juice

• 1/2 tsp (2.5 ml) salt

• 1/4 tsp (1.25 ml) pepper

• 2 tbsp (30 ml) fresh basil - chopped

Method:

1. Blanch fresh green beans in a pot of boiling water for about 2 minutes. Drain and immediately rinse them with cold water.

2. Traditionally this salad is arranged in circles on a large platter over a bed of romaine. The tomato wedges, mushrooms, beans, and cheese are alternated. Sprinkle with green onions.

3. Whisk together all the vinaigrette ingredients. Drizzle over the entire salad.

Yield: Serves 4

NOTE

This salad can also be made throughout the year by using canned green beans (well drained) or other varieties of beans, such as: kidney bean, chick pea, or black bean.

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