Bean and Tomato Salad

8 ozs 225g runner beans, sliced
8 ozs 225g tomatoes, sliced
1 small onion, chopped
2 Tblsp Salad Dressing, (see Blog 17.4.11)
Salt and pepper to taste
parsley, chopped, to garnish
Cook beans in boiling water until tender. Drain and refresh under cold water, drain and leave to cool.
Place the beans, tomatoes and onions in a salad bowl. Pour over dressing and  season. Toss. Chill well.
Garnish with parsley.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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