Preparation time: 5mins
Serves 4 (as a side)
- 250g (9 oz) fresh green beans
- 3 large ripe tomatoes cut into wedges
- 100g (3½ oz) olives
- 1 tbs fresh parsley, roughly chopped
for the dressing
- 1 tbs balsamic vinegar
- 2½ tbs extra virgin olive oil
- ½ tsp brown sugar
Top and tail the beans and steam them for 2-3 minutes only; remove from heat and rinse under cold water.
Toss the beans, tomatoes and olives with the parsley and freshly cracked black pepper in a large bowl.
Combine the vinegar and oil with the sugar and a pinch of salt.
Pour the dressing over the salad and gently toss through.
Serve as a side or for a light meal with crunchy bread.
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