This Simple Green Bean Tomato Salad is a refreshing, flavorful addition to your dinner or bbq. It comes together with just a handful of ingredients and can you can easily top with cheese or nuts. I serve it simply with a side of Feta cheese. This is one of my favorite go to recipes that goes with any protein.
There are many versions for Green Bean Salad recipes out there but this is my version and one that my family asks for often. I’ve made this recipe with bagged green beans (for ease), baby tomatoes, red onion with an easy dressing of Balsamic vinegar, olive oil, dijon mustard, salt and pepper. The recipe can easily be doubled for 8 servings or tripled for 12 servings.
How to blanch green beans
We want to start by blanching the green beans. What is blanching? Blanching is when you add the vegetable to boiling water, cook for a few minutes, and then remove the vegetables and add to a ice water bath to stop cooking immediately. Why this works for this salad is that you want the vegetable partially cooked but to remain crisp to hold up to the dressing.
How to Make Simple Green Bean Tomato Salad
- Start by heating water in a pot large enough for the quantity of beans. For 12 ounces of beans, use a 3 qt pot. Add a good pinch of Kosher salt and bring to a boil.
- While the water comes to a boil, check green beans to ensure they are trimmed. I used cleaned, pre-trimmed green beans, but if you buy loose green beans, trim them as needed. Once trimmed, set aside.
- Slice red onion and cut tomatoes in half. Set aside.
- Get a bowl with ice and water ready to place green beans immediately after.
- Once the water is boiling, add the green beans and cook for 3 minutes. For a larger quantity, you may need 1-2 more minutes of cooking time.
- Remove the green beans only from hot water with a slotted spoon and place in bowl with ice water.
- Allow to cool in the ice bath for a few minutes.
- Drain the green beans well, pat dry.
- Place green beans in a bowl, add onions and tomatoes.
- In a small bowl whisk extra virgin olive oil, Balsamic vinegar, Dijon mustard, salt and pepper.
- Add to green beans and toss gently.
- Top with chopped parsley, feta cheese and walnuts. (optional)
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Simple Green Bean Tomato Salad
Ingredients
- 12 oz green beans trimmed
- 1 1/2 cup tomatoes cherry, grape or baby
- 1/4 cup red onion thinly sliced
- 3 tbsp olive oil extra virgin
- 2 tbsp Balsamic vinegar
- 1 tsp Dijon mustard
- salt
- pepper
- Parsley chopped
- Feta cheese, crumbled optional
- Walnuts, chopped optional
Instructions
- Start by heating water in a pot large enough for the quantity of beans. For 12 ounces of beans, use a 3 qt pot. Add a good pinch of Kosher salt and bring to a boil.
- While the water comes to a boil, check green beans to ensure they are trimmed. I used cleaned, pre-trimmed green beans, but if you buy loose green beans, trim them as needed. Set aside.
- Slice red onion and cut tomatoes in half. Set aside.
- Get a bowl with ice and water ready to place green beans immediately after.
- Once the water is boiling, add the green beans and cook for 3 minutes. For a larger quantity, you may need 1-2 more minutes of cooking time.
- Remove the green beans from hot water with a slotted spoon and place in bowl with ice water. Allow to cool a few minutes.Drain the green beans well, pat dry.
- Place green beans in a bowl, add onions and tomatoes.
- In a small bowl whisk extra virgin olive oil, Balsamic vinegar, Dijon mustard, salt and pepper.
- Add to green beans and toss gently. Top with chopped parsley, feta cheese and walnuts. (optional)
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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