Time: 15 minutes
Makes: one serving
INGREDIENTS
2 oz green beans
1⁄2 tomato
3⁄4 tsp red wine vinegar 2 1⁄4 tsp olive oil
1⁄2 tsp minced garlic
1 tbsp kalamata olives 1 tbsp pine nuts
1 tbsp chopped basil
1⁄2 pita bread
1⁄2 tomato
3⁄4 tsp red wine vinegar 2 1⁄4 tsp olive oil
1⁄2 tsp minced garlic
1 tbsp kalamata olives 1 tbsp pine nuts
1 tbsp chopped basil
1⁄2 pita bread
DIRECTIONS
To do ahead:
4. Tear basil leaves and sprinkle over the top of the salad. Serve with a side of pita bread.
- Bring a saucepan of salted water to a boil over medium- high heat. Fill a medium bowl with ice and water. Add green beans to the boiling water and cook 1 to 3 minutes, until just tender. Drain and immediately transfer to the ice bath. When cool, drain.
- Cut tomato in half across its equator and grate tomato on the large holes of a box grater. Discard skin and transfer grated tomato to a large container with a lid. Stir in red wine vinegar and a pinch of salt, then stir in olive oil and garlic.
- Coarsely chop olives. Add to the bowl, along with drained green beans and pine nuts. Toss to coat. Cover the container and refrigerate until lunchtime.
4. Tear basil leaves and sprinkle over the top of the salad. Serve with a side of pita bread.
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