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    You are here: Home / Cooking Times / a) 30 mins or less / French Bean, Tomato and Pistachio Salad

    French Bean, Tomato and Pistachio Salad

    30 November 2007 - By Michelle Minnaar
    This post may contain affiliate links.

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    French Bean, Tomato and Pistachio Salad

    November is Vegan Month and Suganya from Tasty Palettes is looking for vegan recipes. Vegans don't eat any animal products at all; that means no eggs, no milk, no cheese, nada. As you can see lots of people have stepped up to the challenge to go vegan for a day, week or a whole month. As much as I love animals, I think I will be cheering from the sidelines on this one. When I eat vegetarian for a few days at a time, I get this strange floating sensation when walking, which means after a month I'll probably be on my way to Mars. Who's going to post you all these yummy recipes then? Eating meat roots me firmly to the ground and I like it here on planet Earth.

    On a more serious note, this salad is a superb starter if you are planning a three course meal. The portions are just enough to whet your appetite and surprisingly refreshing. In the photos I used rocket, red cos lettuce and mizuna. Don't be afraid to experiment with different types of leaves; it can definitely spruce up a salad.

    French Bean, Tomato and Pistachio Salad

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    French Bean, Tomato and Pistachio Salad


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 9 minutes
    • Yield: 4 1x
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    Description

    French Bean, Tomato and Pistachio Salad


    Ingredients

    Scale
    • 200g (7oz) fine French beans, trimmed
    • 100g salad leaves, washed
    • 200g cherry tomatoes, halved
    • 80g (3 oz) pistachio nuts, roughly chopped
    • 60ml (4 tbsp) extra virgin olive oil
    • 60 ml (4 tbsp) balsamic vinegar
    • salt and pepper

    Instructions

    1. Bring a pan of salted water to the boil, add the beans and cook for 3-4 minutes until just tender but still crisp. Drain and refresh undercold water, then drain again and set aside.
    2. For the dressing, whisk together the olive oil, balsamic vinegar and a little seasoning.
    3. Tip the salad leaves into a bowl, then add the beans and tomatoes. Drizzle with the balsamic dressing, then scatter the pistachios over the salad and serve.
    • Prep Time: 5 minutes
    • Cook Time: 4 minutes

    Nutrition

    • Serving Size: 1 serving
    • Calories: 224
    • Sugar: 5 g
    • Sodium: 100 mg
    • Fat: 18.3 g
    • Saturated Fat: 2.5 g
    • Carbohydrates: 11.7 g
    • Fiber: 2.7 g
    • Protein: 4.5 g

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    Comments

    1. Suganya

      November 30, 2007 at 6:32 pm

      Very pretty. Michelle, thank you for participating in the event, even if it means going half-way to Mars 😉

      Reply
    2. Michelle

      December 22, 2007 at 12:15 pm

      Thanks, Suganya. It was great fun participating. 🙂

      Reply
    3. Kim

      March 09, 2022 at 12:46 pm

      I used this starter in the three course meal I planned for my husband's birthday, absolutely fantastic thank you

      ★★★★★

      Reply
      • Michelle Minnaar

        March 14, 2022 at 10:53 am

        Lovely to hear Kim, thank you! Which main and dessert did you prepare? And please wish your husband a happy belated birthday from me!

        Reply

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    about michelle

    Welcome to my eclectic collection of recipes from all four corners of the world. I hope to inspire you to get into the kitchen and never eat a boring meal ever again. Want to know more?

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