For the Green bean, red onion and rosa tomato salad you need a “fairy” to finely chop the red onions for you, as per part 1 of 9, I demanded that a “fairy” chop the onions for me (2 bags full), as we made this salad four fold….
For the Green bean, red onion and rosa tomato salad you will need:
1 x bag fine green beans
1 x small punnet red rosa tomatoes
1 x red onion finely chopped
1/2 teaspoon Maldon salt
Olive oil +/- 4 tablespoons
This salad can be made up to 4 hours in advance….
Cook the beans by adding them to rapid boiling water, +/- 4 cm’s deep.
There is really no ideal cooking time as the beans we used at the party cooked within 1 minute, but sometimes it takes up to 4 minutes depending on the beans you use. I test them every minute as you really don’t want to “over cook” them. They need to be just semi cooked and still firm. If you “over cook” the beans they will be grey in colour and too soft and not visually appealing.
Once cooked immediately drain and rinse under cold running water until completely cooled down. This will ensure the cooking process to stop and the beans will keep their bright green colour once cooled quickly.
Add the cooled beans to a big “zip lock” bag, add the tomatoes, chopped red onion, maldon salt, pepper and olive oil.
Seal the bag and give it a good shake, leave at room temperature to infuse…
This was one of four salads that featured at Mike’s 50th, more visual appealing recipes to follow…..
This salad was a real hit with the girls…