Salads · Vegetables · Dressings
String Bean, Tomato and Red Onion Salad
Makes 4 servingsPosted July 4, 2013
Since string beans have such a rich green color, we tend not to think about them providing us with important amounts of the antioxidant carotenoids. Recent studies have confirmed the presence of lutein and beta-carotene in green beans. The carotenoid content of green beans may be comparable to that of other carotenoid-rich vegetables such as tomatoes and carrots. The reason we do not see these carotenoids is the concentrated chlorophyll, which gives off beautiful shades of green.
Directions
- Steep the tomatoes in hot water for a few minutes, allowing easy removal of the skin.
- Cut the tomatoes into wedges.
- Parboil the string beans for 1–2 minutes (we enjoy eating them a bit crunchy). Drain.
- Mustard Vinaigrette: Blend together the mustard, balsamic vinegar, olive oil, salt and Tabasco (if using), then add a bit of water to reach the desired consistency.
- Combine the string beans, tomatoes, onion, basil and sesame seeds.
- Toss with the mustard vinaigrette.
℞ M.D. Notes
- Sesame seeds are a good source of the mineral calcium.
