Excellent combination of tastes. I used roma tomatoes which tend to be firmer and they were a a worthwhile substitution. Would serve to to company. Easy to make and I think the anchovy must be the secret ingredient!
Green Bean and Tomato Salad
Inspired by the salad the Manzone sisters enjoyed every summer in Italy, this dish is pure simplicity, a fresh and flavorful use of peak summer produce.
More From Cooking Light
- Calories: 90
- Fat: 5.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.7g
- Protein: 2.1g
- Carbohydrate: 9.6g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 177mg
- Calcium: 35mg
- 1 pound green beans, trimmed and cut into 2-inch pieces
- 2 pounds beefsteak tomatoes, seeded and cut into 1/2-inch-thick wedges
- 5 tablespoons balsamic vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 anchovy fillet, minced
- 3 tablespoons extra-virgin olive oil
- 1. Bring a large pot of water to a boil over high heat. Add green beans; cook 3 minutes or until crisp-tender. Drain and rinse well with cold water. Drain thoroughly, and place in a large bowl. Add tomatoes.
- 2. Combine vinegar and next 4 ingredients (through anchovy) in a medium bowl; gradually add oil, stirring constantly with a whisk. Drizzle over bean mixture; toss gently to coat. Serve at room temperature or chilled.
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