Green Bean And Tomato Salad

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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.

Prep Time10

Cook Time5

Rest Time20

Total Time35

Course: Lunch, Salad, Side Dish

Cuisine: American, Southern

Servings:

Calories: 295kcal

Author: Meaghan - The Quicker Kitchen

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

US Customary - Metric

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