Recipe

Bean and tomato salad with hazelnut dressing

Some sides are worthy of being the star of the show.

  • 5 mins cooking
  • Serves 4
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Fresh green beans with cherry tomatos and a zesty hazelnut dressing make a simple side dish to serve with your choice of meat or vegetable main.
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Ingredients

Bean and tomato salad with hazelnut dressing
  • 1/2 cup roasted, skinned, coarsely chopped hazelnuts
  • 2 tablespoon hazelnut oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon wholegrain mustard
  • 200 gram trimmed green beans
  • 250 gram quartered cherry tomatoes

Method

Bean and tomato salad with hazelnut dressing
  • 1
    Combine hazelnuts, hazelnut oil, apple cider vinegar and mustard in a screw-top jar; shake well. Boil, steam or microwave green beans until tender; drain. Rinse under cold water; drain.
  • 2
    Combine beans, cherry tomatoes and hazelnut mixture in a medium bowl; toss gently to combine.

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