One of my favourite salads for the warm months is this warm bean salad with cherry tomatoes and mint. Oh yes, I’ve snuck in some dried Greek oregano in there but mint alone is fine. Beans are very filling, a good way to skip some carbs and the dressing has a nice balance of sweet tomatoes and a tart dressing.
Warm Bean Salad With Cherry Tomatoes & Mint
1 lb. of fresh greens beans, ends trimmed
1 pint of ripe cherry tomatoes, halved
3 cloves of garlic, smashed
2 Tbsp. extra-virgin olive oil + 1/3 cup for dressing
1 Tbsp. grainy mustard
1 tsp. honey
1 Tbsp. red wine vinegar
1/4 cup chopped fresh mint
1/2 tsp. dried Greek oregano
1/4 cup finely chopped roasted almonds
1 Tbsp. sesame seeds for garnish
sea salt and fresh ground pepper to taste
- Place a large pot of water on your stovetop and bring to a boil. Season well with salt and add your beans then cook for 5 minutes or until al dente. Drain and run cold water to just cool. Reserve.
- Place your halved cherry tomatoes on a small baking tray and drizzle with olive oil and add the garlic, salt and pepper and place in a pre-heated 350F oven for 25-30 minutes or until just wrinkled. Remove from the oven.
- In a large bowl, add the mustard, honey and wine vinegar and whisk to blend. Add some salt, pepper and a slow stream of olive oil until emulsified. Add your beans, cherry tomatoes, almonds, mint, oregano and gently toss.
- Adjust seasoning with salt and pepper and sprinkle sesame seeds, serve.
. All rights reserved.