Healthy, Vegetarian, QuickServes 6-8
Ingredients:
½ lb green beans
4 medium sized tomatoes
Some good vinegar
Fresh herbs, chopped
Salt and pepper
Juice of ½ lemon or lime
Directions:
Top and tail the beans.
Cook them as you like. I steam them, Katrin boils them. The most important thing is to not overcook them.
While the beans are cooking, cut the tomatoes into small wedges. I cut them into quarters and then I cut each quarter into thirds. Put them into a bowl with the juice and the seeds.
Add a grinding of salt and pepper and mix.
When the beans are done the way you like them, drain them and run cold water over them to cool them down and stop them cooking. Cut them into pieces about the same size as the tomato pieces.
Add the beans to the tomatoes and dress with some good vinegar. Katrin had some tarragon vinegar that she had made. I used balsamic.
Chop whatever herbs you have and add them.
Squeeze the lemon or lime over, taste and adjust the seasonings.
NOTES:
You can add a splash of good olive oil. It makes a wonderful vinaigrette around the beans and tomatoes.
The herbs here need to be fresh. I used tarragon, thyme, cilantro, parsley and a little bit of mint. The mint adds a fresh note.