Go Back
–+ servings
A bowl of green bean salad.
Print Recipe Pin Recipe
No ratings yet

Green Bean and Tomato Salad

Bright colors, bold flavors and full healthy nutrients, this Green Bean and Tomato Salad is a delicious summer salad prepared in just 15 minutes! Serve as a side dish or as a main course with your favorite protein on top. It's full of incredibly fresh flavors!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: vegetables
Servings: 8 Servings
Calories: 102kcal

Ingredients
 

Salad

  • 12 ounces fresh green beans trimmed and halved
  • 1 pint Pure Flavor® Oriana® Orange Grape Tomatoes
  • 1 cup sliced carrots
  • 1 cup sliced cucumber
  • Garnish: Toasted Pine Nuts or Almonds and Fresh Basil amount as desired

Dressing

  • ¼ cup olive oil
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ teaspoons lemon juice
  • 2 minced garlic cloves
  • 1 ½ tablespoons honey dijon mustard
  • 2 tablespoons minced chives or green onions
  • 2 tablespoons minced fresh curly parsley
  • Salt and Black Pepper to taste

Instructions

  • Bring a large skillet of water to a boil. Add the green beans, and cook for 2-3 minutes. Once the green beans are crisp-tender, immediately transfer to a large bowl of ice water to stop the cooking process. After 5 minutes, drain beans in a colander.
  • To a large mixing bowl, combine the drained beans, tomatoes, carrots and cucumber.
  • In a small mixing bowl, combine olive oil, vinegar, lemon juice, garlic, honey dijon mustard, chives, parsley, salt, and black pepper. Whisk or shake until well emulsified.
  • Pour the dressing over the salad ingredients. Toss until combined well. Transfer to a serving bowl. Garnish with basil and pine nuts or almonds.

Video

Notes

Expert Tips and Substitutions
    • Set up an ice bath in advance. When you are blanching the beans, be sure to set the ice bath up in advance. This is crucial to stopping the cooking of the green beans after boiling to achieve the perfect texture. 
    • Make-Ahead: This is a great make-ahead dish! Simply keep the vegetables, dressing and garnishes stored separately, then toss when ready to serve.
    • Tomato Varieties: Fresh tomatoes give life to this dish! While we prefer halved cherry tomatoes, you can also use heirloom tomatoes cut into large segments or cubed.
    • Dressing Substitutions: Besides balsamic vinegar in the dressing, you can also use red wine vinegar, apple cider vinegar, or white wine vinegar.
    • Other Optional Additions: Some more delicious additions include, red onion, bell peppers, radishes, or blanched asparagus. It's also excellent topped with parmesan cheese or salty feta cheese.

Nutrition

Calories: 102kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 32mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3588IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!