Thursday, 8 August 2013

Pretty Eats: Melted Tomato & Bean Salad

Eat your veggies! AngieAdventure is back with another healthy and delicious gluten-free meal.

AngieAdventure says, "A tasty dish on its own, or a wonderful accompaniment to a fish or meat dish (I served this with rainbow trout)."

1 sweet onion (we used a walla walla onion), sliced finely
1 clove garlic, grated or pressed
large handful string green beans (aprox. 20), ends chopped
2 cups mini tomatoes (any colour), whole
1 tin cannellini beans, rinsed
Himalayan pink salt and ground pepper
Coconut oil for frying

1/ Sauté onion in pan with garlic and coconut oil.
2/ In separate pan, sauté the green beans and tomatoes in coconut oil. Add appropriate amounts of salt and pepper for your tastes.
3/ When ingredients in both pans have a browned look (the tomatoes will have softened a bit, but will still have form), add the cannellini beans to the onion & garlic pan to warm.
4/ On serving plate, place onion mixture on the bottom, topped with your green beans and tomatoes.


1 comment:

  1. Yum! This looks light and refreshing but still filling and satisfying. Coconut oil is a nice oil for cooking because it can withstand the heat (unlike olive oil). Thanks for sharing this recipe idea!