I made this salad last weekend and it was nice to see some bright vegetables during winter. The green beans had a nice crunch and the sweetness of the cherry tomatoes contrasted well with the beans. This salad would probably be better suited for summer when all these ingredients are in season locally, but it was delicious now too! We ate it at our friend Mary and Ryan's. They made delicious garlic steak sandwiches. The salad was a nice accompaniment to something rich and heavy.
Ingredients:
Green beans
Kidney beans-1 can
Garbanzo beans-1 can1 red onion (optional)
Cherry tomatoes
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Ingredients:
Green beans
Kidney beans-1 can
Garbanzo beans-1 can1 red onion (optional)
Cherry tomatoes
1 tablespoon olive oil
1 tablespoon rice vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
Directions:
1. Bring a medium sauce pan full of water to a boil.
2. Wash the green beans, trim the end off, and cut them in half so they are easier to eat.
3. When the water is boiling drop the green beans in to blanch them. This will take a about two minutes. The beans will turn bright green. You want them to still have a firm crunch but not have that hint of bitterness that raw green beans have. Immediately put them in a strainer and run cold water over them so they stop cooking. Put them in the serving bowl.
1. Bring a medium sauce pan full of water to a boil.
2. Wash the green beans, trim the end off, and cut them in half so they are easier to eat.
3. When the water is boiling drop the green beans in to blanch them. This will take a about two minutes. The beans will turn bright green. You want them to still have a firm crunch but not have that hint of bitterness that raw green beans have. Immediately put them in a strainer and run cold water over them so they stop cooking. Put them in the serving bowl.
4. Slice the tomatoes in half long ways and add to the serving bowl.
5. Drain both the kidney beans and garbanzo beans and add them as well.
5. Drain both the kidney beans and garbanzo beans and add them as well.
6. The red onion is optional for those that enjoy raw onions. The key here is to not over do it! Slice the onions as thin as you possibly can. Put about four slices of the onion in. You want there to be a hint of flavor rather than bombard the salad.
7. Pour oil and vinegar over the whole salad. Sprinkle in salt, pepper, and garlic powder.
8. Toss and serve!
7. Pour oil and vinegar over the whole salad. Sprinkle in salt, pepper, and garlic powder.
8. Toss and serve!
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