A salad with green beans and tomatoes is a fresh and colorful dish that's perfect for a light lunch or as a side. The crisp green beans and juicy tomatoes pair beautifully with a zesty dressing. Here’s a simple and tasty recipe:
Green Bean and Tomato Salad
Ingredients:
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 1 cup cherry or grape tomatoes, halved
- 1/4 cup thinly sliced red onion (optional)
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup fresh basil or parsley, chopped (optional)
- 1/4 cup toasted pine nuts or slivered almonds (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions:
-
Prepare the Green Beans:
- Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process. After a few minutes, drain and pat dry.
-
Prepare the Vegetables:
- Halve the cherry or grape tomatoes.
- If using, thinly slice the red onion and chop the fresh herbs.
-
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), salt, and black pepper until well combined.
-
Assemble the Salad:
- In a large bowl, combine the green beans, cherry tomatoes, and red onion (if using).
- If using, sprinkle with crumbled cheese, chopped herbs, and toasted nuts.
-
Dress and Toss:
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
-
Serve:
- Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.
This salad is versatile and can be customized with additional ingredients or served warm if you prefer. It’s a great side dish for grilled meats or a light and satisfying meal on its own. Enjoy!
