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Vegan South & Central American Recipes
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Ensalada de Porotos Verdes (Green Bean and Tomato Salad)
From: Missy Wombat

This Moosewood Restaurant recipe sidedish is a Chilean dish and very yummy.

SERVES 4

  • 1 1/2 lbs green beans, fresh
  • 1 lemon, juice of
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 2 tomatoes, large,cut into wedges

Wash and trim the green beans.

Cut them diagonally into 1 1/2 inch pieces.

Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.

Drain the beans and set them aside to cool.

Combine the lemon juice, oil, salt and garlic.

In a bowl combine the beans and tomato wedges.

Toss them with the dressing.