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10/5/2017

Green Bean and Cherry Tomato Salad

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Recipe contribution from Morgane Bradley, a previous Americorps VISTA volunteer. This is from her student cookbook.

Yields: 3-4 servings

Ingredients
1.1 pounds of green beans, trimmed and cleaned
1 medium beet, cooked
20 cherry tomatoes
A nice bunch of cilantro
2 T. olive oil
2 t. balsamic vinegar
Salt and pepper to taste

Preparation 
1. In a large pot heat some water, when it boils add the green beans and cook for 30 minutes, then remove, drain and let cool off.

2. Dice the cooked beet, put in a large bowl then add the cilantro leaves. Cut the cherry tomatoes in half and add them to the bowl. Make sure the green beans are cold before adding them to the bowl.

3. Mix the vinegar, olive oil, salt and pepper to make a sauce.
​
4. Poor over when ready to serve.
 

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    Welcome food enthusiasts!

    The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating!

    Categories

    Arugula
    Basil
    Beets
    bok choi
    Broccoli
    Cabbage
    Carrots
    Cauliflower
    collard greens
    Corn
    Cucumbers
    Eggplant
    garlic
    Green Beans
    kale
    Kohlrabi
    lEEKS
    Lettuce
    mchicha
    mustard greens
    onions
    peas
    Peppers
    Potatoes
    Pumpkin
    Radishes
    sHALLOTS
    Spinach
    swiss chard
    Tomatoes
    Tomatillos
    Turnips
    Winter Squash
    Zucchini

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CONTACT

Jannus, Inc. 
3501 W. Elder Street STE 104
Boise, ID 83705
208-955-6532

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  • Home
  • About Us
    • Meet the Farmers
    • Meet the Crew
    • The Land
    • Contact Us
  • What we do
    • Farmer Entrepreneurship Program
    • Food Hub
    • Community Gardens
  • Our Produce
    • Join our CSA!
    • Wholesale
    • Farmers Markets
  • Support Us
    • Donate
    • Volunteer