Ingredients
Directions
- Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Meanwhile, make the dressing.
- Add shallot, lemon zest, olive oil, lemon juice and and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Set the dressing aside.
- Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels.
- Place the beans, tomatoes, and parsley in a large bowl, pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.
Cooking Tips
This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavours just prior to serving.
Nutritional Facts
- Serving Size: 4
- Calories 158
- Total Fat 13g (17% Daily Value)
- Saturated Fat 1.9g (9% Daily Value) Cholesterol 0mg (0% Daily Value)
- Sodium 12mg (1% Daily Value)
- Total Carbohydrates 11.6g (4% Daily Value)
- Dietary Fibre 4.5g (16% Daily Value)
- Sugar 4g
- Protein 2.7g
- Calcium 50mg (4% Daily Value)
- Iron 1mg (8% Daily Value)
- Potassium 440mg (9% Daily Value)
