- 3 – 4 large tomatoes, chopped
- 3 cups cut bodi, (1 – inch pieces)
- ½ red onion, sliced
- 3 tbsp olive oil
- ¼ cup balsamic vinegar
- Juice of ½ lime
- Pinch of salt
- Pinch of black pepper
- 1 tbsp chopped celery leaf
- 1 tbsp fresh chopped parsley
Bring a small pot of water to boil. Add the bodi and let cook no more than a few minutes. Immediately remove the beans and plunge into a bowl of ice water to stop the cooking. Drain and set aside.
In a bowl add the olive oil. Whisk in the balsamic vinegar and lime juice. Add the celery leaf, parsley, salt and pepper. Mix and taste to adjust seasoning.
Add the tomatoes, onions and bodi. Mix well and refrigerate for at least half hour before serving.