commercial consumer

Recipe Search

Green Bean and Tomato Salad


3/4 pound green beans, trimmed
1 large tomato
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 teaspoons sesame seeds


Cook beans in a large saucepan of boiling salted water for 3 to 5 minutes or until crisp tender. Drain and rinse briefly under cold water.
Slice the tomato thin and arrange in a ring on a platter. Pile the beans in the center and drizzle the salad with the vinegar and oil. Sprinkle with the sesame seeds and salt and pepper to taste.
Serves 4

From Leslie Glover Pendleton


This vegetable/salad makes a beautiful presentation on a platter. It's also a great dish for a buffet.