Friday, August 24, 2012

Green Bean Salad

Get fresh with this easy, economical green bean salad.  You can add legumes if you like or walnuts for extra protein and crunch.

1.5 kilos fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/3 cup walnut oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/3 teaspoon rock salt
2 cloves crushed garlic
1/4 teaspoon ground mustard
1/8 teaspoon freshly cracked pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup crumbled low fat feta cheese


Place beans boiling water and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.   

In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese.  10 servings.
Narelle Stegehuis, is a practicing medical herbalist and naturopath specializing in restorative endocrinology for women, with over 14 years clinical experience.  She is both an accomplished writer, editor and technical training advisor. A recipient of the Australian Naturopathic Excellence Award, Narelle adopts an integrated approach of both medical science and traditional complementary health care principles.