Wednesday, July 8, 2015

Cannellini, Green Bean, and Tomato Salad

At the local vegetable market, I buy these long beans. They are sold coiled up in a bunch and are usually about 40 cm long when laid out. Fortunately for me, they are easy to use: in all the same ways as Western green beans. So I usually cut them into bite-sized pieces and stir-fry them or blanch them for salad.

It was a quick blanching for this batch of long beans because I wanted to make this easy salad by Donna Hay. It's just green beans, cannellini beans (from a can and drained), halved cherry tomatoes, and parsley.  The dressing is a vinaigrette made with lemon juice and paprika. Simple enough for a quick side dish or for a light lunch.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making sesame sweet potato from New Food Fast. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

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