Description
A refreshing and vibrant Tomato Green Bean Salad that combines fresh vegetables with a tangy dressing.
Ingredients
Scale
- 2 cups fresh green beans, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a large bowl, combine the cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the cooled green beans to the bowl with the tomatoes and onions. Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- For added crunch, toss in some toasted pine nuts or slivered almonds.
- Substitute the cherry tomatoes with diced heirloom tomatoes for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg