Green Bean and Tomato Salad
The bean vegetables with tomatoes are not only visually appealing, but also have impressive inner values: green beans are low in calories, rich in valuable fibres, potassium, calcium, magnesium, iron and zinc, vitamin C and B vitamins. Tomatoes are also small power packs: Lycopene from tomatoes breaks down aggressive oxygen compounds. In this way, the red dye helps to reduce the risk of cardiovascular disease and arteriosclerosis.
Green and yellow beans contain phasin. The poisonous protein can cause gastrointestinal problems, so the beans should be boiled in salted water for about 10 minutes until they still have some bite. This will destroy the phasin. Spices like caraway, coriander or savory make the vegetables more digestible.
Rinse the green beans and cut into pieces 3 cm (approximately 1 inch) long. Bring salted water to a boil, add the green beans and cook for about 10 minutes, or until al dente. Drain.
Blanch the tomatoes for a few seconds, remove from heat, peel, quarter, core and coarsely chop. Peel and finely dice the onion and garlic and sautée in a pan wth oil. Add the green beans and cook over high heat, constantly stirring, for 2-3 minutes. Stir in diced tomatoes and simmer briefly. Season with thyme, salt and pepper.