Aside from an embarassingly large armload of unwanted greenery (and unfortunately, the majority of my radish plants, which died due to overcrowding) I managed to procure a bagful of mixed produce from my now bountiful garden. In that bag was the first of the season's tomatoes, a few leaves of Tuscan kale, and a whack-load of assorted beans.
I mentioned a while back when I first started the garden, waaay back in March, a few of the other offerin
All in all, this was a simple, satisfying lunch made super easy, since all the stuff came out of my garden (except the lettuce, which I picked up at the farmer's market, and the hummus, which was storebought - Wendy and Barb's Skinny Dips is what I used). If you don't happen to have purple beans, just swap colours!
Purple Bean and Tomato Salad
Serves 1
6 oz green or purple beans, chopped into 1" pieces
3 tbsp Skinny Dips hummus
1 tsp lemon juice
1/4 tsp oregano
1 sprig parsley, minced
3 oz iceberg or Romaine lettuce, shredded
1 plum tomato, halved lengthwise and sliced thinly
fresh-ground black pepper, to taste
- Steam the bean pieces 4 minutes over boiling water. Set aside.
- In a small bowl, mix together hummus, lemon juice, oregano and parsley. Set aside.
- Place lettuce in a salad bowl.
- Top with tomato slices and warm, steamed beans.
- Season with pepper.
- Pour hummus mixture overtop of everything, toss lightly to coat.
- Serve immediately.
Amount Per Serving
Calories: 122.6
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 414.3 mg
Total Carbs: 25.0 g
Dietary Fiber: 9.0 g
Protein: 5.9 g
I've never seen purple beans before, they look incredible, so pretty. Do they just tase like ordinary green beans?
ReplyDeletepurple beans lovely....
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