Fresh and light, this vegan, gluten-free, eggs-free, soy-free and lactose free green bean salad is perfect for summer lunch. It’s made of crunchy green beans and sweet cherry tomatoes.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts |
⏱ 10 mins – easy
🍽 4 servings – 104 kcal per serving
| Serving
207g |
Fat
7g |
Sat. fat
0g |
Sodium
165mg |
| Carbs
8g |
Fibers
3g |
Sugars
2g |
Proteins
2g |
INGREDIENTS
- 1 lb green beans
- 2 tbsp lemons
- 2 tsp olive oil
- 1 clove of garlic
- ½ tsp basil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups cherry tomatoes
- 2 tbsp pine nuts
TOOLS
- 2 knives
- 1 mortar
- 1 salad mixing spoon
- 1 colander
- 1 squeezer
- 1 bowl
- 1 whisk
STEPS
Rinse and drain the green beans in a colander.
Chop the basil.
Squeeze the lemons with a squeezer.
Peel the garlic.
Crush the peeled garlic with a mortar.
Cut the cherry tomatoes in half.
Put the crushed garlic, olive oil, chopped basil, lemon juice, salt, and black pepper in a bowl. Whisk for 2 minutes. Then add the cherry tomato halves, drained green beans, and pine nuts. Mix with a salad mixing spoon until well combined.
It’s ready to be served !
