Bean and tomato salad
Description
A simple dish to prepare. This salad can stay in the refrigerator for a couple of days without dressing. You may omit the celery or replace it with parsley. For the bean and tomato salad, you can use regular tomatoes as well. However, cherry tomatoes add that special piquant touch regular tomatoes lack. Here's the recipe: 1. Boil the beans until cooked. 2. Peel the sweet pepper. Optionally, you can roast it in the oven for a more delicate flavor. 3. Clean the celery and finely chop it. 4. Cut the cherry tomatoes into quarters; you don't need to remove the skin. 5. Finely chop the red onion. Thinly slice the green scallions diagonally. 6. Finely chop the parsley. 7. Place the cooked beans into a salad bowl and add the other vegetables. 8. Prepare the dressing: in a small bowl, mix olive oil, balsamic vinegar, mustard, and spices. Done! Dress the salad with the sauce, and add more spices if desired. Serve chilled, garnished with fresh herbs or croutons.