Wax Bean Salad
This refreshing wax bean salad combines crisp-tender wax beans, juicy cherry tomatoes, red onion, fresh parsley, and nutty hemp seeds, all tossed in a zesty lemon-balsamic dressing. Light, colorful, and nutrient-packed, it’s the perfect side dish for summer meals, picnics, or meal prep.
Ingredients
- 500 g (1.1lb) wax beans boiled until tender-crisp
- 1 red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup parsley chopped
- 2 tbsp hemp seeds
Dressing:
- juice of ½ lemon
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp dried oregano
- salt and black pepper, to taste
Instructions
- Trim and boil wax beans for 5–7 minutes until tender but crisp. Drain and rinse under cold water.
- Slice onion, chop tomatoes, and parsley.
- Whisk together lemon juice, olive oil, balsamic vinegar, oregano, salt, and pepper.
- In a large bowl, combine beans, onion, tomatoes, parsley, and hemp seeds. Toss with dressing.
- Chill for 20 minutes before serving for best flavor.