Extra Fine Green Bean and Lentil Salad Recipe

Name: Extra Fine Green Bean and Lentil Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: ½ bag (750g) Arctic Gardens Extra Fine Whole Green Beans; 2 tomatoes, quartered; ½ shallot, minced; 300g (10 oz.) firm tofu, chopped; salt and fresh-ground pepper; 30ml (2 tbsp.) sherry or apple cider vinegar; 60ml (¼ cup) olive oil; 250ml (1 cup) cooked Dupuy lentils; 20 Kalamata olives, pitted and quartered

Ingredients

½ bag (750g) Arctic Gardens Extra Fine Whole Green Beans
2 tomatoes, quartered
½ shallot, minced
300g (10 oz.) firm tofu, chopped
salt and fresh-ground pepper
30ml (2 tbsp.) sherry or apple cider vinegar
60ml (¼ cup) olive oil
250ml (1 cup) cooked Dupuy lentils
20 Kalamata olives, pitted and quartered

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Thaw beans for 2 minutes in a pot of salted boiling water.
Drain beans and submerge in a bowl of ice water until cold.
Drain beans and dry over paper towel.
In a bowl, slowly whisk olive oil into vinegar to make a vinaigrette.
In another bowl, combine tomatoes, olives, shallot, beans, and lentils. Season with salt and pepper to taste.
In a pan over medium-high heat, sear tofu for 2 to 3 minutes on each side in olive oil. Deglaze with a splash of vinegar and season with salt and pepper to taste.
Arrange a scoop of tofu on each plate and top with salad.