My source: http://www.smallwonderfarm.com/
April 18, 2007
This versatile side dish is served in Chile, especially in the summer, when green beans and tomatoes are abundant.
* 1 - 1 1/2 pounds fresh green beans
* juice of 1 lemon
* 3 tablespoons vegetable oil
* 1 teaspoon salt
* 2 garlic cloves, minced
* 2 large tomatoes, cut into wedges
Wash and trim the greeen beans. Cut them diagonally into 1 1/2 inch pieces. Cook the beans in boiling water to cover for about 10 to 15 minutes, until just tender. Drain the beans and set them aside to cool. Combine the lemon juice, oil, salt, and garlic. In a bowl, combine the cooked green beans and tomato wedges. Toss them with the dressing. Serve.
Serves 4
This versatile side dish is served in Chile, especially in the summer, when green beans and tomatoes are abundant.
* 1 - 1 1/2 pounds fresh green beans
* juice of 1 lemon
* 3 tablespoons vegetable oil
* 1 teaspoon salt
* 2 garlic cloves, minced
* 2 large tomatoes, cut into wedges
Wash and trim the greeen beans. Cut them diagonally into 1 1/2 inch pieces. Cook the beans in boiling water to cover for about 10 to 15 minutes, until just tender. Drain the beans and set them aside to cool. Combine the lemon juice, oil, salt, and garlic. In a bowl, combine the cooked green beans and tomato wedges. Toss them with the dressing. Serve.
Serves 4
