Green Bean Fasolia Salad

Ingredients

• 500 g (1 lb)green beans — trimmed and blanched
• 2carrots — cut into batons and blanched
• 1red onion — thinly sliced
• 2tomatoes — diced
• 3 tbspolive oil
• 2 tbsplemon juice
• 1/2 tspfine salt

Method

1. Start by preparing the vegetables. Trim the ends of 500 g (1 lb) green beans and cut them into 2-inch pieces. Peel the carrots and slice them into thin rounds, about 1/8 inch thick, to ensure they cook evenly. Peel and thinly slice the red onion. Dice the tomatoes into small cubes, keeping them uniform for even texture in the salad.
2. Place the diced tomatoes in a colander over a bowl. Lightly sprinkle them with a pinch of the 1/2 tsp fine salt and let them drain for about 5 minutes. This step helps remove excess moisture, preventing the salad from becoming watery.
3. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, and the remaining fine salt. Whisk until the mixture is well combined and emulsified, forming a bright, tangy dressing. Taste and adjust the seasoning if needed, adding a little more lemon juice or salt to suit your preference.
4. In a large mixing bowl, combine the green beans, carrot slices, drained tomatoes, and sliced red onion. Pour the dressing over the vegetables. Using a large spoon or your hands, gently toss everything together, ensuring each piece is lightly coated without bruising the vegetables.
5. Transfer the salad to a serving dish and chill it briefly in the refrigerator for about 10 to 15 minutes. This allows the flavors to meld and the salad to cool slightly, enhancing its refreshing qualities. Serve the Green Bean Fasolia Salad cool, alongside other hot dishes on the injera platter, inviting everyone to enjoy its vibrant, fresh flavors.