Tomato and Green Bean Salad
Prep Time: 4 minutes
Cook time: 6 minutes
250g green beans (see notes for using frozen beans)
250g mini Roma tomatoes, halved
1 tbsp fresh oregano leaves, chopped finely
3 tsp extra virgin olive oil
1 tsp white wine vinegar
1/2 tsp Dijon mustard
Trim the beans and halve them, then cook using your preferred method. I steamed the beans for 6 minutes, until they were just starting to soften, but still had some crunch. As soon as the beans are cooked, cool them down as quickly as possible by running them under cold water.
Meanwhile, make the dressing by combining the extra virgin olive oil, white wine vinegar and Dijon mustard in a small bowl. Whisk together with a mini whisk or a fork.
In a large bowl, combine the cooked beans, tomatoes, oregano and dressing, mixing until everything is coated.