Warm wax bean salad with baked tomatoes in a sun-dried tomato dressing

Votes: 3

How to Make - Warm Wax Bean Salad with Roasted Tomatoes in Sun-Dried Tomato Dressing

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 246, total fat 23 G., saturated fats 2 G., proteins 2 G., carbohydrates 10 G., fiber 4 G., cholesterol 0 mg, sodium 407 mg, sugar 3 G.

This salad works well with either yellow wax beans or green beans. The beans are baked in the oven with cherry tomatoes and red onions until the vegetables have softened slightly, then tossed with a sun-dried tomato vinaigrette and served warm.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sun-dried tomato dressing

1/2 cup peeled sun-dried tomatoes in oil + 1/3 cup butter (or substitute with olive oil)
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
0.5 tsp honey

Salad

2 cups mixed cherry tomatoes, halved
1 small red onion, thinly sliced
2 tbsp. l. olive oil
450 g wax beans (or green beans), chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: green beans, balsamic vinegar, honey, wine vinegar, cherry tomatoes, sun-dried tomatoes

Cooking the dish according to the recipe:

Sun-dried tomato dressingCombine sun-dried tomatoes, red wine and balsamic vinegar, honey, and a little salt and pepper in a blender and blend until smooth.

Without stopping the blender, slowly pour in the oil until smooth.
Preheat the oven to 220°C. Combine the tomatoes and red onion in a bowl with olive oil and a little salt and pepper. Place the mixture on a parchment-lined baking sheet and bake for 20 minutes.

Salad: In a large saucepan, bring water to a boil, adding a little salt.

Meanwhile, add the beans to boiling water and cook for 3 minutes. Drain and rinse the beans with cold water. Set aside.
After 20 minutes, remove the tomatoes and onions from the oven, add the beans, and stir. Bake for another 5–10 minutes.
Transfer the vegetable mixture to a serving bowl and drizzle with the sun-dried tomato dressing. Leftover dressing can be stored in a tightly sealed container in the refrigerator for up to a week.