Beans Salad

Ingredients:

For the Salad:

Tender Beans – 2 cups

Cherry Tomatoes – ¼ cup, halved

Red Cabbage – ¼ cup

Onions - 1, sliced thinly (optional)

For the Dressing:

Olive Oil – 2 tsp

Salt & Pepper to taste

Sugar – ¼ tsp

Balsamic Vinegar – 1 tsp

Corriander Leaves - 2 tsp, finely chopped

Instructions:

For the Dressing:

Take the dressing ingredients in a jar and shake well until blended.

Store in refrigerator.

For the Salad:

Slice the beans on the diagonal.

Boil about 3 cups of water to blanch the beans.

Add a pinch of sugar, 2 drops of oil and ½ tsp salt. Drop the beans and cook for 2 minutes.

Drain and drop in ice cold water.

To Serve:

Take the salad vegetables in a large bowl. Add enough dressing to taste and toss well.

Chill for 15 minutes and serve.