Green bean salad - an excellent appetizer that you can serve both hot and cold. It goes with everything, both as an appetizer and as a salad with the main course, and in larger quantities it can also be the main course.
Green bean salad - Ana Vuletić
Green bean salad - a great appetizer that you can serve hot or cold. It goes with everything, both as an appetizer and as a salad with the main course, and in larger quantities it can also be the main course.
Green bean salad, ingredients:
- 600 g of green beans
- olive oil
- 1 cloves of garlic
- 1 piece of tomato
- crushed pepper
- so
- wine vinegar
- parmesan cheese (or cheese to taste)
Green bean salad, preparation:
- Clean and peel the green beans and cut them into 4 parts each - into strips.
- Bring the water to a boil in a large pot and then add the green beans. Cook the green beans for about 10-15 minutes, they should soften, but not fall apart completely.
- While the green beans are cooking, finely chop or squeeze the garlic.
- Strain the green beans. In the same container, you can add 3 tablespoons of olive oil and fry the garlic a little to give it color and smell. Remove from heat and stir in crushed pepper as desired - one level teaspoon.
- Return to the oven for a few seconds to brown the pepper a bit. Then add drained green beans, salt and wine vinegar (one teaspoon) and tomatoes cut into slices.
- Stir gently over heat for 1 minute.
- Let it stand for about 10 minutes to absorb all the flavors and serve hot or cold as desired.
- When serving warm, you can grate some parmesan or cheese on top to taste.
Ana Vuletic
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