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Portuguese Tomato & Bean Salad

2015-05-05

Recipe Info

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 4m
  • Ready In : 24m



Ingredients

  • 340g fresh green beans, ends trimmed and cut into bite-sized pieces
  • 400g cherry tomatoes, cut in half
  • 200g feta cheese, crumbled
  • 100g capers
  • fresh rosemary sprigs
  • DRESSING
  • 3 tbsps olive oil
  • 2 tbsps red wine vinegar
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 3⁄4 tsp salt
  • 1⁄2 tsp freshly ground black pepper
  • 1⁄2 tsp dried rosemary

Method

Step 1

Whisk together the dressing ingredients so the flavours can develop while you prepare the other ingredients.

Step 2

Bring a medium-sized pot of water to a boil, add a generous amount of salt, then add the beans and blanch for 3-4 minutes, or until barely tender-crisp.

Step 3

Once the green beans are cooked, drain into a colander placed in the sink, then rinse the beans with cold water until they’re cool. Place the beans between a double layer of paper towels and pat dry.

Step 4

Combine the beans, tomatoes and capers in a salad bowl, then toss with the tangy dressing, stirring until the vegetables are well-coated. Add the crumbled feta and stir just to combine. Garnish with fresh rosemary and serve.

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