Middle Eastern · Lunch
Green Bean and Tomato Salad
A cold Levantine salad of blanched green beans and ripe tomato tossed with garlic, red onion, parsley, olive oil and lemon juice. Finished with a scatter of feta and a touch of sumac, it offers a bright, acidic counterpoint to richer mezze plates and grilled dishes.
$3
15 minsPrep
6 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
233Calories
5.9gProtein
18.1gFat
14.6gCarbs
6.4gSugar
5.1gFiber
540mgSodium
18mgChol
4.9gSat Fat
580mgPotassium
170mgCalcium
2.1mgIron
0.2mcgVitamin B12
28mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-carb
mediterranean
thirty-min-meals
vegan
gluten-free
low-calorie
Instructions
1
Prep
Trim green beans and halve them on the diagonal. Dice the tomato and mince the garlic.
2
Boil
Bring a small pot of salted water to a rolling boil over high heat. Cook green beans 4–5 minutes until just tender, bright green and slightly crisp.
3
Chill
Drain beans in a colander, run under cold water 1 minute to stop cooking, then spread on a plate and refrigerate 10 minutes until fully cool.
4
Toss
In a mixing bowl, combine cooled beans, tomato, garlic, parsley, lemon juice, olive oil, salt, pepper, sumac and feta until glistening.
5
Plate
Transfer salad to a serving plate and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g green beans
- 22 small tomato
- 2 clove2 clove garlic
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh lemon juice
- 4 tbsp4 tbsp olive oil
- 2 oz56g feta cheese
- 1/2 tsp1/2 tsp ground sumac
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
