Purple wax bean and tomato salad
Ingredients:
- 1 lb purple wax beans
- heirloom tomatoes of your choice, the number depending on their size
- 1 tablespoon sesame seeds, toasted in a dry skillet until golden and fragrant
- sea salt, to taste
- olive oil of good quality
- balsamic vinegar of good quality
- basil chiffonade, to taste
Trim the beans (I topped and tailed them) and wash them. Cut them into approx. 2-inch pieces. (I did this after cooking them, but it is better to do it before.) Plunge them into a pot of boiling salted water, bring back water to a boil and cook until desired tenderness. Drain, place in a salad bowl and let cool thoroughly.
Wash and slice the tomatoes, and add to the beans. In a small jar, measure oilve oil, balsamic vinegar and salt to taste. Screw on the lid and shake well. Distribute on the salad and toss gently. Sprinkle toasted sesame seeds and toss again, then serve.