Bean & Tomato Salad

Makes 8 Servings


3 1/3 cups Green Beans, cleaned and ends removed
3 1/3 cups Yellow Beans, cleaned and ends removed
2 1/2 cups Red Tomatoes, peeled and cut into large wedges *
3 1/3 Yellow Tomatoes, peeled and cut into large wedges *
1/2 tsp Sesame Oil
3 tsp Lemon Juice
3 tsp White Wine Vinegar
2 cloves Garlic, crushed
1/3 tbsp Green Onion, chopped finely
1 2/3 tsp Sugar
Salt And Pepper,to taste

* Note: To peel tomatoes, cut a shallow "x" (not too deep!) into the bottom and drop into simmering water until the peel starts to curl away from the flesh. Remove from the water and allow to cool to the touch before removing all of the peel.


In a small sauce pan cook green and yellow beans until they are tender but still crisp. When cooked, drain the water and rinse them with cold water and allow them to cool. In a medium glass bowl combine sesame oil, lemon, wine vinegar, garlic, green onion, and sugar until well blended. Add salt and pepper to taste.

In a large bowl combine yellow beans, green beans, red and yellow tomato wedges and drizzle the dressing on top. Combine gently until all beans and tomatoes are coated.

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Stephanie Piché wine class


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