Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 Bean and Tomato Salad 500 g (17 /12 oz) green beans, trimmed and blanched 1 punnet (250 g)(9 oz) cherry tomatoes, halved 1/4 cup toasted pine nuts 1 tablespoon (4 tsp) olive oil 2 teaspoons red wine vinegar shredded fresh basil 1. Combine beans, tomatoes and pine nuts in serving bowl. 2. Add all remaining ingredients, tossing well. Serves 4 to 6. Jenn B aka Mom2Sam and Tiny Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2007 Report Share Posted May 2, 2007 I have a ummm " casual " version of this..my bean and tomato salad is a quick lunch that I'll make up in the morning and by lunchtime, it is marinated and ready to eat...it may seem a bit like a " college concoction " ...but it is yummy... 1 can dark red kidney beans 1 can diced tomatoes to taste: garlic salt, chili powder and black pepper mix together and let sit at least an hour eat at room temp or chilled NOTE: sometimes I'll add some avocado or corn Stephanie Ahhh...imagining that irresistible " new car " smell? Check outnew cars at Autos. Quote Link to comment Share on other sites More sharing options...
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