Green Beans & Tomato Salad

To counteract the richness of the roast pork, we decided to have this salad with it. It’s really quite simple. My lola used to make this all the time, she still does, but she uses calamansi & bagoong dressing which I prefer, but could not get my little Clone to eat, so I had to improvise.

1 pound of green beans, boiled until done and cooled in ice water

1/2 head of napa cabbage, boiled until done and cooled in ice water

Drain beans and cabbage on a collander and place in large bowl. Add:

1/2 red onion finely sliced

2 medium tomatoes, sliced

Drizzle the dressing over the vegetables:

1/2 cup balsamic vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon red pepper flakes

1 teaspoon salt

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