Grilled tomato & bean salad

Grilled tomato & bean salad

With mouth-watering smokiness, this bean salad wins for health and taste.

 

Ingredients (serves 10):

  • 60ml (¼ cup) extra virgin olive oil
  • 1 tbs red wine vinegar
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 250g tomato Medley Mix, halved olive oil spray
  • 1 large red onion, cut into wedges
  • 500g green round beans, trimmed, halved diagonally
  • 400g can red kidney beans, rinsed, drained
  • 2 tbs chopped fresh continental parsley

 

Method:

  1. Combine the oil, vinegar, cumin and paprika in a small jug. Season with salt and pepper. Cover and set aside until required.
  2. Preheat a chargrill or barbecue grill on high.
  3. Spray the tomato with oil. Cook for 1-2 minutes each side or until lightly charred. Transfer to a bowl.
  4. Cook the onion, turning, for 6-8 minutes or until charred and soft.
  5. Cook the green beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp.
  6. Drain and refresh under cold running water. Transfer to a large bowl.
  7. Add the tomato, onion, kidney beans and parsley.
  8. Drizzle the dressing over the salad and toss to combine.

 

Notes:

Serves 10 as a side.

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