Green Bean and Tomato Salad with Cilantro

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Syrian cooking: vegan side dish with sautéed garlic tomato green beans topped with cilantroYou may be surprised to learn that there are quite a few Levantine dishes that are either vegetarian and/or vegan. Middle Eastern cooking involves fresh produce, olive oil and bread. Of course, there are plenty of dishes with beef but in general, salads are dairy-free and meat-free. It’s a nice change from American cooking where everything has a creamy sauce and is filled with cheese – I’m a cheese fanatic (like I can easily spend an hour in Wegmans cheese section) but there are moments when I appreciate a pure veggie dish.

Today’s green bean and tomato salad recipe is based on a Syrian classic (fasoulyeh b’zayt which literally translates as “green beans with oil) that my mom used to make while growing up. Sometimes she would put meat in it (for my dad’s sake) but other times she would keep it low calorie and vegan. We would eat it with rice (if beef was involved) or just with bread. I definitely did not appreciate it growing up since I only tolerated green beans then but A and I wiped our plates clean when I made this the other day. Mom’s version doesn’t have cilantro but it makes a great addition. Add more if you love cilantro!

Syrian cooking: vegan side dish with sautéed garlic tomato green beans topped with cilantro

Syrian cooking: vegan side dish with sautéed garlic tomato green beans topped with cilantro

GREEN BEAN AND TOMATO SALAD WITH CILANTRO

INGREDIENTS
1/2 pound Romano beans
1/2 tsp salt
2 T olive oil
4-5 garlic cloves
3 tomatoes, chopped
Cilantro, garnish
 
DIRECTIONS
In a skillet, heat olive oil. Add green beans and salt and stir. Sauté green beans on medium for about 5 minutes, stirring often. Add garlic cloves and sauté for another 2 minutes. Top with tomatoes and stir. Turn heat to medium-low and simmer for 5 minutes. Top your green bean and tomato salad with cilantro and serve with pita bread.
 data-imagelightbox="g">Syrian cooking: vegan side dish with sautéed garlic tomato green beans topped with cilantro

 

Grace

A travel photographer and writer with an insatiable desire to explore the world and inspire others to see it for themselves.

3 Comments

  1. July 14, 2015 / 10:15 pm

    This looks so yummy and healthy! I dont know if I have ever tried Romano beans but they look good!

    <3 Shannon
    Upbeat Soles

  2. Alyssa Ponticello
    July 15, 2015 / 2:04 pm

    I easily get bored with green beans so I’m always looking for new and exciting ways to prepare them, and this is definitely new and exciting (for me, at least!). Can’t wait to try!