Green Bean And Tomato Salad
Green bean and tomato salad is fresh, delicious way to use up all those summer veggies! Fresh green beans get tossed with sweet cherry tomatoes and a tangy dressing for a bright side dish for any meal.
Summer means my garden is at its finest.
And with that comes more tomatoes and green beans than I know what to do with.
I wouldn’t have it any other way though.
Because with those fresh veggies make for excellent salads like this green bean and tomato salad.
It’s full of the bright summer flavors you love and the perfect side dish for any grilled meat or fish or even a yummy light lunch.
Ingredients
To make this you’ll need:
- Green beans– Fresh ones with the ends snapped off.
- Cherry tomatoes– Halved. Don’t substitute another kind of tomatoes. They won’t hold up to the dressing.
- Olive oil– Preferably extra virgin
- Vinegar– Red wine vinegar
- Lemon juice– Fresh is best
- Garlic– 2 small cloves, pressed
- Mustard– Dijon
- Salt and pepper- To taste
How to Make
To make this green bean and tomato salad, start by putting the prepared green beans in a large skillet and adding water until they are just covered.
Bring the water to a boil, cover the beans, and let them boil for 2 to 3 minutes or until the beans are just slightly softened but still crisp.
Once the green beans cook to this point, transfer them to a large bowl of ice water to stop the cooking process and lock in that vibrant green color.
Drain the beans as soon as they are cool to the touch and spread them out on a layer of paper towels to pat them dry.
Then add both the green beans and halved tomatoes to a large bowl.
Set the veggies aside while you whisk together the remaining ingredients in a separate bowl.
Pour the vinaigrette over the veggie mixture and gently toss everything together until the veggies are coated.
Cover the salad and let it sit for 20 minutes, giving it a toss every 5 minutes.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
The longer the salad stays in the fridge, the more the tomatoes will break down.
Tips and Trick
- Take it to the next level and add some chopped fresh herbs. Fresh parsley or any other herb you have growing in your garden would be delicious!
- To turn it into a meal on its own, serve it with a good piece of crusty bread.
- Toss in grilled shrimp or grilled chicken to add some protein.
Other Salad Recipes
Green bean and tomato salad is one of the yummiest summer salads around.
Make it and enjoy!
Looking for other salad recipes?
Try these:
- Creamy Caesar Pesto Pasta Salad
- Copycat Olive Garden Salad
- Creamy Cucumber Salad
- Classic Waldorf Salad
If you’ve tried this GREEN BEAN AND TOMATO SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Green Bean And Tomato Salad
Ingredients
- 1 lb fresh green beans ends snapped
- 2 cups halved cherry tomatoes
- 1/2 cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 small cloves of garlic pressed
- generous pinch dried oregano
- pinch salt
- pinch ground ground pepper
- 1 tsp Dijon mustard
Instructions
- Add the beans to a large skillet and add water just until they're covered. Bring the water to a boil, cover, and cook for 2-3 minutes, just until slightly softened but still crisp.1 lb fresh green beans
- Immediately transfer the beans to a large bowl filled with ice cold water. Drain the beans when they've cooled to the touch. Transfer the beans to a layer of paper towels and pat them dry.
- Transfer the beans and tomatoes to a large mixing bowl. Set aside.2 cups halved cherry tomatoes
- In a small bowl whisk together the remaining ingredients until evenly combined. Pour the vinaigrette over the vegetables, then gently toss until evenly coated.1/2 cup extra virgin olive oil, 4 tbsp red wine vinegar, 2 tbsp lemon juice, 2 small cloves of garlic, generous pinch dried oregano, pinch salt, pinch ground ground pepper, 1 tsp Dijon mustard
- Cover and let the mixture sit for 20 minutes, tossing every 5 minutes.
- Serve and enjoy!
Notes
- Take it to the next level and add some chopped fresh herbs. Fresh parsley or any other herb you have growing in your garden would be delicious!
- To turn it into a meal on its own, serve it with a good piece of crusty bread.
- Toss in grilled shrimp or grilled chicken to add some protein.
Nutrition
