Chilean Tossed Green Beans and Tomatoes

"This is actually a perfect summer salad when the garden tomatoes are at their best and the green beans are fresh off the vine. If using fresh beans, all you have to do is steam them and allow them to cool before combining with the tomatoes, as directed."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by Zurie photo by Zurie
photo by lazyme photo by lazyme
Ready In:
4hrs 10mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place the green beans and the tomatoes in a large bowl. In a small bowl, combine the remaining ingredients, then pour over the green beans and tomatoes; mix well. Cover and chill for 3-4 hours or overnight, tossing occasionally.

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Reviews

  1. Zurie
    Made for ZWT, "Off the Beaten Path" adventure. I used my own fresh green beans, and this made a delicious, quick salad! Used less lemon juice and a few dashes more hot sauce. Thanks, very nice!
     
  2. lazyme
    Nice side dish. I used fresh green beans because I had some on hand and added a little more hot sauce. Loved the lemon in this dish too. Thanks JackieOhNo! for a simple and good side. Made for ZWT7 by an Emerald City Shaker.
     
  3. JustJanS
    Delicious and simple and I don't particularly like beans lol. I used lightly blanched green beans and a little more pepper sauce. Thanks for posting!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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