Our community garden has graced us with a bounty of French long green beans.
My mom used to always plant green beans in our backyard when I was a young tyke and they would hardly ever make it in the house as my brother and I would just pick and eat. For me, few veggies scream summer like green beans. Nutritionally, they are a treasure trove: Brimming with folate, fiber, vitamin C and vitamin K. So eat as many as you can while they are at their flavor and nutrition peak.
The patio pot garden at our house is now bursting with cherry tomatoes in several guises.
Nature’s candy is a wonderful source of vitamin C and the antioxidant lycopene, which may help ward off several different forms of cancer.
This salad proves that when vegetables are in-season you don’t need a lot of fancy flavorings to make a dish burst with flavour. After I took the photo, I decided to toss in some hemp seeds for a bit of nutty flavour and an omega fatty acid boost.
Green Bean Cherry Tomato Salad
1 lb. green beans
1 cup cherry tomatoes, sliced in half
2 green onions, sliced
2 Tbsp. extra virgin olive oil
Juice of ½ lemon
Salt and pepper to taste
2 Tbsp. hemp seeds (optional)
Bring a pot of water to a boil and cook beans for three minutes. Drain beans and toss with tomatoes, olive oil, lemon juice, salt, pepper and hemp seeds if using. That's it folks!
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