Green Bean Salad

The side that I made for Sunday's dinner was a green bean carrot salad that I loved.
3/4 lb green beans (topped and tailed or a good quality frozen green bean thawed).
8 oz carrots (cut into thin sticks)
1 medium red onion (cut into thin slices)

That makes the basis of the salad. Cook the beans in boiling water for about 4 minutes then then rinse under cold water and drain thoroughly before adding the carrots and the onions.

2 tbsp olive oil (extra virgin)
1 tbsp red wine vinegar
2 tsp either sun dried tomato paste or canned seasoned tomato paste of your choice (I used the Italian garlic kind).
1/4 tsp superfine sugar
salt and pepper to taste

Mix all this together in a sealed jar and shake it up and pour on the salad and mix in. I chilled it over night with the dressing on and it tasted fantastic.

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