Crunchy green beans, pert grape tomatoes and store-bought pesto star in this fragrant starter.
Mediterranean tomato and bean salad
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- 3 cups green beans
- 2-Jan fennel bulb
- 1/2 cup marinated artichoke hearts , drained
- 540-mL can of your favourite beans
- 1 pint grape tomatoes
- 1/3 cup pesto
- Generous pinches salt
- 1 lemon
- Partially fill a large frying pan with water and bring to a boil over high heat. Meanwhile, trim beans and cut in half. When water is boiling, add beans and cook until tender-crisp, 2 to 3 min. Drain, then plunge into a bowl of ice water and drain again. Dry well.
- Cut and discard core and most of the feathery fronds from fennel. Slice fennel into thin strips. Coarsely chop artichokes. Rinse and drain canned beans. Place all in a large bowl. Add fresh beans, tomatoes and pesto. Stir to evenly coat. Taste and add salt if needed. Squeeze about 1 tbsp (15 mL) juice from lemon overtop and stir. Garnish with feathery fronds, if you like. Serve the same day it’s made or cover and refrigerate up to 3 days. Flavour improves as it sits, but if salad is dry, stir in a little more pesto.
Nutrition (per serving)
- 3 g,
- 15 g,
- 4 g,
- 4 g,
- 316 mg.