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Fast and tasty
Tomato and bean pod Paradis salad

Paradis Salad with Tomatoes and Green Beans

A veggie salad that's tasty, good for you, and looks gorgeous! The standard, familiar salads get old fast, and while hunting for a fresh idea I happened upon a recipe for Paradis salad with tomatoes and green beans. I gave it a go—everyone loved it—so I recommend you try it too.

Vera

Recipe author

Composition / ingredients

Servings:

Tomatoes

Green beans

350

Eggs

Parsley

100

Sour cream

150

White wine vinegar (3%)

Mustard

Olive oil

100

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 3 g

Fats 63 % 12 g

Carbohydrates 21 % 4 g

130 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

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Put the beans and eggs on to boil. Meanwhile, drop the tomatoes into boiling water for a few seconds, then take them out and gently peel them—after the boiling water, the skins slip off without effort. Chop the tomatoes and parsley and put them in a salad bowl. Drain the beans and let them cool. To cool the boiled eggs faster, run them under cold water. While the rest of the ingredients cool, make the dressing. Warm the sour cream over a water bath, stir in the vinegar, then add the mustard and olive oil, stir again, and season with salt and pepper to taste. Keep the dressing over the water bath until it thickens, stirring constantly, then chill it in the refrigerator for a few minutes. While it cools, go back to the now-cooled beans and eggs. If the beans are whole, cut them into two or three pieces—though, honestly, I'm too lazy for that and just buy them already cut and frozen. Peel the eggs and separate the whites from the yolks; you'll need two finely chopped yolks for the salad. Again, to save the trouble of cutting, I grate the yolks on a fine grater. Add the yolk to the salad, mix everything, take the dressing out of the refrigerator, pour it over the salad, and toss well once more. The Paradis salad is ready—enjoy!