Green Bean and Tomato Veggie Salad

Hearty vegetable salad with green beans — simple and full of vitamins! I saw the recipe for this salad in one vegetarian blog. I was attracted by the salad with a beautiful photo. I’ve been meaning to cook it for a long time, but I couldn’t buy whole green beans — chopped ones are sold everywhere. But you won’t find anything in Moscow. And the salad turned out delicious.
cook time: 20 min
Hazel Farrow
Green Bean and Tomato Veggie Salad

Nutrition Facts (per serving)

114
Calories
10g
Fat
4g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Tomatoes 2 pc
Dill 20 g
Green beans 200 g
Green cilantro 20 g

Refueling:

Olive oil 3 tbsp
Salt to taste
Sugar 2 g
Ground black pepper to taste
White wine vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare a salad with green beans and tomatoes, we will need: frozen or fresh green beans; tomatoes; a small bunch of dill and cilantro; garlic. For dressing we will need: olive oil; white wine vinegar; sugar; ground black pepper and salt.

Step 2

Step 2
Place green beans in boiling salted water and boil for 3 minutes. If the beans are frozen, defrost them first.

Step 3

Step 3
Then drain the beans in a colander and dry.

Step 4

Step 4
Peel the garlic and chop finely. Wash the dill and cilantro, dry and finely chop.

Step 5

Step 5
Wash the tomatoes, dry and cut into small cubes.

Step 6

Step 6
Refueling. Combine olive oil with white wine vinegar, sugar, ground black pepper and salt. Stir until sugar and salt are completely dissolved.

Step 7

Step 7
In a salad bowl, mix green beans, tomatoes, chopped herbs and garlic. Pour dressing over salad and toss to coat.

Step 8

Step 8
Serve the salad to the table. Bon appetit!

Additional rubrics

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