Runner Bean Tortilla With Tomato Salad Recipes

RUNNER BEAN TORTILLA WITH TOMATO SALAD

Runner bean tortilla with tomato salad image

Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day

Provided by Sara Buenfeld

Time 25m

Number Of Ingredients 11

Ingredients

200g runner beans , cut into thin strips
5 eggs
1 lemon , zested, 1/2 juiced
2 large garlic cloves , finely grated
3 pimento-stuffed olives , thickly sliced
2 tsp rapeseed oil
1 tbsp parmesan or vegetarian alternative, finely grated (optional)
1 red onion , finely chopped
3 tomatoes , cut into wedges
½ pack basil , chopped
few rocket leaves , optional

Steps:

Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.

Nutrition Facts : Calories 214 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

TOMATO AND RUNNER BEANS

Tomato and Runner Beans image

Provided by Jamie Oliver

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces
2 cloves garlic, finely chopped
A few good lugs (ounces) extra virgin olive oil
1 (28 pound) can chopped tomatoes
Salt and freshly ground black pepper

Steps:

Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
Stir the beans into the sauce until they are all covered

MARINATED SCARLET RUNNER BEAN SALAD

Marinated Scarlet Runner Bean Salad image

Compliments of Westbrae Naturals. Sfgate.com states: "Scarlet runner beans (Phaseolus coccineus) are native to Mexico and south through Panama, in high humid mountains from 4,000 to 8,000 feet. They have been grown by upland farmers of the region for at least two millennia, mainly as a dry bean crop. They were introduced to Europe in the 1600s, but for the next 100 years were grown there only as an ornamental".

Provided by COOKGIRl

Categories Beans

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 ounce) cans scarlet runner beans, rinsed and drained
6 ounces feta cheese, crumbled
1 large shallot, cut into crescents
1 tablespoon apple cider vinegar
salt, to taste
black pepper, to taste
3 tablespoons walnut oil
1/4 cup fresh parsley, chopped
3 tablespoons walnuts, toasted and chopped

Steps:

While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop.
In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil.
Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley.
Let stand at room temperature for 1 hour then refrigerate until ready to serve.
Toss in the walnuts just before serving.

Nutrition Facts : Calories 210.8, Fat 15.7, SaturatedFat 5.4, Cholesterol 26.8, Sodium 345.9, Carbohydrate 12.6, Fiber 5.1, Sugar 3.3, Protein 7.6

TORTILLA & BEAN SALAD

Tortilla & bean salad image

Try a sensational Latin salad

Provided by Emma Lewis

Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 15m

Number Of Ingredients 8

Ingredients

1 tbsp vegetable oil
180g can sweetcorn , washed and well drained
180g can kidney bean , washed and drained
225ml bag mixed green salad leaves
handful plain tortilla chips
50ml sour cream
pinch sugar
zest and juice ½ lime

Steps:

Heat the oil in a frying pan and, when hot, stir in the sweetcorn. Cook for 3 mins, stirring often until the corn is browned, then remove and leave to cool.
Toss together sweetcorn, kidney beans, salad leaves and tortilla chips. Mix together the sour cream, sugar and lime zest and juice. Drizzle over salad and serve.

Nutrition Facts : Calories 109 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

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