Sunday, August 14, 2005
Green Bean and Tomato Salad
Source: based on recipe from Sundays at Moosewood Restaurant
1 - 1 1/2 pounds fresh green beans, cut into 1 1/2-inch pieces and steamed until crisp/tender
about 2 cups of chopped fresh tomato
juice of 1 lemon
1 tablespoon EVOO (original recipe called for 3 tablespoons of vegetable oil)
2 garlic cloves, minced
salt and pepper to taste
Combine lemon juice, EVOO, garlic and then gently toss with green beans and tomatoes. Add salt and pepper to taste.
I talked about this recipe HERE.