A ~ Green Bean and Tomato Salad

This recipe was handed down to me by my father, Catalino Martin Ramos, who was an excellent gardener and cook and photographer.  Any time I make a really good meal or concoct my own recipe, I credit his inspiration. ~ Pualani Ramos


2 pounds fresh Long Beans

4 or 5 thin slices of fresh ginger

2 or 3 large garlic cloves, minced

1 ½ tablespoons oil*

3 large tomatoes or 1 pint of cherry tomatoes or 4 or 5 roma tomatoes

Hawaiian Sea Salt to taste


1. Cut the cherry tomatoes in half; the larger tomatoes into wedges.

2. Rinse the beans and trim the ends.  Cut the beans into lengths of 3 to 4 inches.

3. Mince the garlic, slice the ginger

4. Put the olive oil in a medium warm pan on the stove or wok. 

5. Add the ginger and garlic to the pan.  Stir.  Let the flavors blend; about 1 minute. 

6. Add the beans.  Splash about a table spoon of water into the pan and immediately cover.  The beans will steam in the pan very quickly; 2 or 3 minutes at most.

7. Remove vegetables from the pan and place in a bowl.  Add the cut up tomatoes and toss.

8. If you like salt and your diet can handle it, add a pinch to taste.  You are done!

Note: sometimes this dish is chilled and served cold.  It can also be served at room temperature.  Personally, I like it hot.

Recipe contributed by Pualani Ramos.

 * This recipe originally called for organic, extra virgin olive oil, which is a very healthy choice. To make this into an “A” recipe, the more generic term “oil” is used.