This warm salad recipe comes from Oxfam Shop’s suitably titled ‘Vegetarian Cookbook’. It’s simple, easy and super delicious. It hails from Mexico, so maybe that’s why I’m so partial to it! Mmmm, Mexican noms!
GREEN BEANS WITH ONION AND TOMATO
Chop off the ends and slice 1kg green beans into lengths of about 3cm.
Boil some water and cook beans for 8 to 10 minutes.
Drain and rinse under cool water.
Dice 1 red onion and 1 large tomato.
In a blender, add together 2 cloves garlic, 1/4 cup red wine vinegar, 1 tbsp dried thyme, 1 tbsp dried oregano and ground black pepper to taste.
Puree until well combined.
Add 1/2 cup olive oil and pulse to combine.
In a large bowl, mix beans, tomato and onion and add dressing. (Sorry about the blur!!!)
Stir together and serve immediately!