Beans Salad

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

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.


Priya said…
Excellent salad,looks fabulous..

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