Recipe for April

Tomato and green been salad

Sent in from Anne kinsman


500g (8 oz) baby red tomatoes plum if possible
250g (8oz ) thin green beans chopped and tailed.
Handful of fresh mint, chopped .
1 clove of garlic crushed and chopped.
4 table spoon extra virgin olive oil.
1 table spoon balsamic vinegar
Salt and pepper


1. Cut the tomatoes into halves and put them into a large bowl.
2. Cook the green beans in boiling water for minutes. Drain well and place in the bowl with the tomatoes.
3. Add the mint, garlic, oil, and vinegar. Season to taste with salt and pepper and mix well.
4. Serve warm or cold. And enjoy! (Serves 4).