Bean and cherry tomato salad

Name: Bean and cherry tomato salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 200 g green beans; 200 g red beans; 10 pcs cherry tomatoes; 50 g parmesan cheese; to taste fresh thyme; 2 tsp pine nuts; 2 tbsp olive oil; 1 tbsp apple cider vinegar 6%; 1 pcs garlic; 1 tsp pesto sauce

Salad with red and green beans, cherry tomatoes, parmesan, pine nuts, dressed with a sauce of olive oil, apple cider vinegar, garlic, and pesto.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 268
Protein: 12 g
Fat: 16 g
Carbs: 21 g

Ingredients

for 4 servings

green beans200 g
red beans200 g
cherry tomatoes10 pcs
parmesan cheese50 g
fresh thymeto taste
pine nuts2 tsp
olive oil2 tbsp
apple cider vinegar 6%1 tbsp
garlic1 pcs
pesto sauce1 tsp

Method

9 steps

Prepare the beans: if the green beans are fresh, boil them until tender, about 5-7 minutes, then cool and chop. If using frozen, prepare according to the package instructions. Boil the red beans until tender or use canned, after rinsing.
Wash the cherry tomatoes and cut them in half.
Grate the parmesan cheese finely or cut into small cubes.
Peel the garlic and finely chop or press it.
In a small bowl, mix the olive oil, apple cider vinegar, minced garlic, and pesto sauce. Mix well until uniform.
In a large bowl, combine the prepared green and red beans, cherry tomatoes, and pine nuts.
Add the grated parmesan and fresh thyme (if using fresh, chop it finely) to the ingredients.
Dress the salad with the prepared sauce and toss gently.
Let the salad sit for 10-15 minutes before serving.