Green bean and tomato salad with herb dressing - Pilar Hernández's Chilean Kitchen
I had forgotten to write about the salad I served with the Peruvian meal. I chose to make something with green beans because they keep well for 3-4 days in the refrigerator. The green bean and tomato salad looks very pretty and tastes delicious.
Ingredients · Servings 4
- 1/2 kilo of green beans
- 2 medium tomatoes, washed and diced, seeds removed
- 1 teaspoon finely chopped chives
- 1/4 teaspoon finely chopped thyme (dried can be used)
- 1 tablespoon finely chopped shallot (1 small shallot)
- 2 tablespoons of lemon juice
- 2 tablespoons of cream
- 1/4 cup of olive oil
- salt and pepper
Method · PT-497396H57M24S
- First, prepare the dressing: combine all the ingredients in a clean jar with a screw-on lid, close, wrap in a kitchen towel, and shake vigorously while counting to 20. Taste and adjust the seasoning if necessary.
- Wash and clean the green beans by cutting off the ends and halving them. Steam for 10 minutes or boil in water for 2-3 minutes, until cooked and a nice color. Remove from heat and plunge into ice water to stop the cooking process. Drain well.
- In a salad bowl, mix the beans with the tomatoes and dress with the freshly shaken dressing. Taste as you go to add more dressing.
- Serve.
Description
Fresh and delicious.
