1 lb. of long green beans, clean and ends removed (454 g)
1 lb. of long yellow beans, clean and ends removed (454 g)
2 x medium vine ripened tomatoes, peeled and cut into large wedges
2 x medium vine ripened yellow tomatoes, peeled and cut into large wedges
5 tbsp of sesame oil (75 ml)
2 tbsp of lemon juice (30 ml)
2 tbsp of white wine vinegar (30 ml)
1 clove garlic, crushed
1 x green onion, chopped finely
1 tsp sugar (5 ml)
salt and pepper, to taste
1. In a small sauce pan cook green and yellow beans until they are tender but still crisp. When cooked, drain the water and rinse them with cold water and allow them to cool.
2. In a medium glass bowl combine sesame oil, lemon, wine vinegar, garlic, green onion, and sugar until well blended. Add salt and pepper to taste.
3. In a large bowl combine yellow beans, green beans, red and yellow tomato wedges and drizzle the dressing on top. Combine gently until all beans and tomatoes are coated.